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1) In a medium saucepan on medium heat, melt the butter. When melted, add the shallots and cook until translucent, about 3 minute


2) Next, add the mushrooms and cook until soft or sweating, 5-7 minutes, adding the balsamic vinegar or wine and garlic cloves as mushrooms are softening. Cook to absorb moisture for 4+ minutes.

3) Add the cooked barley, crème fraîche, splash of cream, tarragon, nutmeg, pepper and pinch of salt. Give it a good mix and then cover the pot to cook lowering the temperature to a simmer for another 5 to 10 minutes. Add liquid, if needed – wine or cream. Salt and pepper to taste. 

4) Meanwhile, bring a medium pot of salted water to a boil. Pour in the egg noodles and cook per the instructions. Drain and serve with the mushroom stroganoff; garnish with a sprinkling of Italian parsley. 


  • 5 tablespoons unsalted butter

  • 1-2 shallots, minced

  • 3 garlic cloves, minced

  • 1 pound  sliced shiitake, lion’s mane or oyster mushrooms, (or all three combined)

  • 2/3 cup, crème fraîche or sour cream

  • 2 tablespoons balsamic vinegar or 1/2 dry white wine

  • Splash of cream 

  • ½  teaspoon dried tarragon

  • 1 teaspoon ground pepper 

  • ½  to 1 teaspoon freshly grated nutmeg

  • 1 cup cooked barley (or other hearty grain)

  • Salt (to taste or about 1 ½ teaspoons)

  • 16 ounces egg noodles 

  • Italian parsley

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