Bobby Flay Mushroom Stroganoff Recipe
Mushroom Stroganoff is a creamy, savory pasta dish featuring sautéed mushrooms, a luscious sour cream sauce, and a blend of aromatic spices. Bobby Flay’s version elevates this classic with bold seasonings, a splash of wine, and a luxurious texture that makes every bite irresistible.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: Main Course
- Method: Sautéing
- Cuisine: American-Italian
Ingredients
- Mushrooms (cremini or portobello, sliced) – 1 pound
- Butter – 2 tablespoons
- Olive oil – 1 tablespoon
- Onion (finely chopped) – 1 small
- Garlic (minced) – 3 cloves
- All-purpose flour – 1 tablespoon
- Vegetable broth – 1 ½ cups
- White wine (optional) – ½ cup
- Sour cream – ½ cup
- Dijon mustard – 1 teaspoon
- Worcestershire sauce – 1 teaspoon
- Paprika – ½ teaspoon
- Fresh thyme (chopped) – 1 teaspoon
- Salt and black pepper – To taste
- Egg noodles or pasta – 8 ounces
- Fresh parsley (chopped, for garnish) – 2 tablespoons
Instructions
- Cook the pasta – Boil egg noodles or pasta according to package instructions and set aside.
- Sauté the mushrooms – Heat butter and olive oil in a skillet, then add mushrooms and cook until browned.
- Add aromatics – Stir in chopped onions and garlic, cooking until softened.
- Create the base – Sprinkle flour over the mixture, stir well, and cook for 1 minute.
- Deglaze the pan – Pour in white wine (if using) and let it reduce slightly.
- Simmer the sauce – Add vegetable broth, Worcestershire sauce, and Dijon mustard, stirring to combine.
- Stir in sour cream – Reduce heat and mix in sour cream, paprika, salt, and black pepper.
- Combine with pasta – Toss the cooked pasta in the sauce until well coated.
- Garnish and serve – Sprinkle fresh parsley on top and serve warm.
Find it online: https://chefbobbyflayrecipes.com/bobby-flay-mushroom-stroganoff/