Creamy pan mushrooms over buttered noodles, crisp salad beside

≈ $2.17/serving$2.28at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• cremini mushroom400 g
• egg noodle180 g
• yellow onion1 ea
• garlic3 cloves
• sour cream⅔ cup scant
• butter3 tbsp
• paprika1 tsp
• vegetable stockscant 1 cup
• spring mix3 handfuls
• lemon½
• olive oil1 tbsp

Method

1Prep

• •Slice the mushrooms 1/4 inch thick.
• •Dice the onion.
• •Mince the garlic.
• •Put a salted pot of water on to boil for the noodles.

2Brown the mushrooms

• •Melt 2 tbsp of the butter in your widest pan over high heat.
• •Add the mushrooms in one layer and leave 2 minutes before tossing.
• •Cook 7 to 8 minutes until deep brown.
• •Salt at the end (salting early steams them).

3Sauce

• •Lower the heat to medium and add the onion, cooking 4 minutes.
• •Add the garlic and paprika, and cook 30 seconds until fragrant.
• •Pour in the vegetable stock, scrape the pan, and simmer 3 minutes.
• •Take the pan off the heat and stir in the sour cream (off heat, or it splits).

4Noodles

• •Meanwhile, cook the egg noodles 8 to 10 minutes until tender.
• •Drain and toss with the last 1 tbsp of butter.

5Plate

• •Dress the spring mix with the lemon juice, olive oil and salt.
• •Plate the noodles, spoon the stroganoff over, and set the salad beside.