Mushroom Stroganoff
A rich, meatless take on the Russian classic: meaty portobello and shiitake mushrooms seared in butter, then simmered in a savory mushroom broth sauce with Dijon and a dash of soy sauce, and finished off the heat with tangy sour cream, a little goat cheese and parsley. Spooned over buttered egg noodles, it's ready in 40 minutes.
At a glance
Ingredients and method are in the app
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