Description
A creamy and comforting mushroom stroganoff that incorporates leftover Easter eggs, perfect for brunch or cozy gatherings.
Ingredients
Scale
- 8 oz egg noodles
- 2 cups sliced mushrooms
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream or sour cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the egg noodles according to package instructions, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Add the sliced mushrooms and cook until browned and softened.
- Pour in the vegetable broth and let it simmer for a few minutes.
- Stir in the heavy cream or sour cream and let it thicken slightly.
- Season with salt and pepper to taste.
- Toss the cooked egg noodles into the skillet with the sauce, mixing well.
- Serve warm, garnished with fresh parsley.
Notes
For added protein, consider tossing in cooked chicken or tofu. Experiment with different mushroom varieties for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg