Mushroom Stroganoff
Ingredients
3 Tbsp. olive oil, plus additional for drizzling1 large onion
3 cloves garlic, minced
1 Tbsp. freshly minced thyme
Salt and freshly ground black pepper to taste
¾ lb. mushrooms (Portabellas are best as a texture/sight replica of the beef, but you can use any medley of mushrooms you want.)
8 oz. egg noodles
¼ cup dry white wine
1¼ cups vegetable broth
1½ cups sour cream
3 Tbsp. flour
Fresh parsley (optional)
Preparation
• In a medium Dutch oven, heat the olive oil over medium heat. Add the onion and let it cook for about 4 minutes, or until it’s transparent.
• Add the garlic and sauté another minute.
• Add the thyme and salt and pepper to taste. Mix together, and then add the mushrooms. Cook until the mushrooms are limp and browned, making sure almost all of their moisture has been released.
• Meanwhile, cook the noodles according to the package directions. If they finish before the sauce, drain and return them to the pot, then drizzle in some olive oil and stir to keep them from sticking.
• Once the mushrooms are cooked through, remove the mixture and set aside on a plate.
• In the same Dutch oven, add the wine and vegetable broth, making sure to scrape up the browned bits on the bottom.
• Increase the heat and bring to a boil; let it reduce by about a third.
• Turn the heat to medium/medium-low and add the mushroom mixture back into the Dutch oven, followed by the sour cream and flour. Cook until the sauce is combined and thickened. Season to taste with salt and pepper.
• Serve the sauce over the noodles and top with freshly chopped parsley.
