I always buy mushrooms from Costco and I may have just come across the best way to use them: Mushroom Stroganoff. This recipe from Katya at LittleBroken.com with a few tweaks, and we absolutely loved it.

Ingredients

2 Tbsp olive oil
2 Tbsp butter
1 red onion, chopped
1 1/2 lb fresh mushrooms, sliced (I used baby Bella from Costco)
1 1/2 cups vegetable or chicken stock
3 Tbsp all-purpose flour
4 large garlic cloves, crushed
1 tsp. dried Thyme
1 tsp. kosher salt
1 tsp. Paprika
1 Tbsp Worcestershire sauce
1/2 cup full-fat sour cream
2 Tbsp chopped fresh parsley or 1 tsp dried parsley
Fresh ground black pepper, to taste

Instructions

In a large frying pan, heat olive oil and butter over medium heat. Add red onions and cook stirring occasionally until transparent, about 4-5 minutes.

Add mushrooms and cook, stirring occasionally until tender, about 8-10 minutes.

Push mushrooms to edge of the pan and add a tiny bit more olive oil in the middle. Add flour and dry spices to the oil, and stir to combine. After a minute or so, mix flour and spice mixture into the mushrooms. Let cook stirring occasionally for 3-4 minutes.

Add stock and Worcestershire sauce. Cook stirring gently until the sauce forms, and continue cooking until it thickens.

Add sour cream, stirring gently until the sour cream is incorporated. Taste and add salt or pepper if needed.

Serve over wide noodles, sprinkled with fresh or dried parsley.

It does make a lot so if it’s going to be more than one meal, remove what you want to store before you add the sour cream. When reheating, you may need to add a few spoons of water to get the gravy back before you add the sour cream.

So good!