American · main

Mushroom Stroganoff with Egg Noodles

Mushroom Stroganoff with Egg Noodles reads umami 7.3, salinity 4.8 and allium 4.5 on Palate's 0–10 flavor X-ray — a American main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.1 / 10
• Sweet & Fruity — 2.8 / 10
• Sour & Bright — 3.5 / 10
• Bitter & Earthy — 4.0 / 10
• Rich & Fat — 4.5 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Umami 7.3 · Salinity 4.8 · Allium 4.5 · Richness 4.2 · Earthy 3.8 · Sourness 3.4 · Funk & Ferment 3.0 · Herbaceous 2.7 · Sweetness 2.5 · Warm Spice 1.4 · Bitterness 1.4 · Fruity 1.3 · Nutty 1.1 · Heat 0.8 · Floral 0.8

What's in it (15)

• hot cooked egg noodles — 340 g
• salt — 5 g
• unsalted butter — 41 g
• cremini mushrooms — 907 g
• yellow onion — 110 g
• garlic — 12 g
• tomato paste — 30 g
• sweet paprika — 15 g
• all-purpose flour — 15 g
• vegetable broth — 355 g
• soy sauce — 15 g
• dijon mustard — 15 g
• sour cream — 177 g
• black pepper — 3 g
• dill — 7 g

Time & effort: about 37 min (36 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 65.2 kcal, 2.8 g protein, 3.9 g fat, 8.7 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until al dente, 7 to 8 minutes. Drain, reserving 1/2 cup of the pasta water, and set the noodles aside.
2. Melt 1 tablespoon of the butter in a large skillet or Dutch oven over medium-high heat. Add half the mushrooms in a single layer and cook undisturbed until deeply browned on the first side, 4 to 5 minutes, then stir and cook until browned all over and any released liquid has evaporated, 3 to 4 minutes more. Transfer to a bowl and repeat with another tablespoon of butter and the remaining mushrooms.
3. Melt the remaining tablespoon of butter in the same skillet over medium heat. Add the onion and 1/2 teaspoon of the salt; cook, stirring occasionally, until softened and translucent, 4 to 5 minutes. Add the garlic, tomato paste, and paprika; cook, stirring constantly, until the tomato paste darkens slightly and smells toasty, about 1 minute.
4. Sprinkle the flour over the onion mixture and cook, stirring constantly, until no raw flour smell remains, about 1 minute.
5. Whisking constantly, pour in the vegetable broth, soy sauce, and Dijon mustard. Bring to a simmer and cook, stirring often, until the sauce thickens enough to coat the back of a spoon, 3 to 4 minutes.
6. Return the browned mushrooms and any accumulated juices to the skillet. Reduce heat to low and simmer until the mushrooms are heated through and the sauce is glossy, about 2 minutes.
7. Remove the skillet from the heat. Stir in the sour cream until smooth, then taste and season with the remaining salt and the black pepper.
8. Add the drained noodles to the skillet and toss to coat, loosening with a splash of the reserved pasta water if the sauce is too thick.
9. Divide among bowls and top with the fresh dill.

Dishes with a similar flavor shape

• Grilled Portobello Mushroom Burgers — American
• Veggie-Packed Skillet Lasagna — Italian-American
• Skillet White Bean and Kale Stew with Parmesan — Italian
• Vol-au-Vent — French
• Ribollita (Tuscan Bread and Vegetable Stew) — Italian

Keep reading: what umami, salinity, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.