07 September 2012

Mushroom Stroganoff

4 Tbsp. butter
2 medium onions, sliced
1 Tbsp. brown sugar
2 c. sliced mushrooms (12 oz?)
1/4 c. white wine
1/4 c. chopped parsley
Pinch thyme
Dash cayenne pepper (optional)
Salt and pepper
1 c. Sour cream

Hot cooked egg noodles, for serving

1. Saute sliced onions in butter in a large pot on medium-low heat, for about 20 minutes or until golden-brown. Add a bit of brown sugar toward the end of the simmerage.

2. Add sliced mushrooms and sauté until tender (15-20 minutes). Add the wine and bring back up to a simmer, stirring to deglaze. Stir in parsley, Season with salt and pepper, thyme and cayenne if desired.

3. Remove from heat; stir in parsley and sour cream. Taste and adjust seasoning. Serve over hot egg noodles.

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