Mushroom Stroganoff
 
 
Makes 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, finely diced
  • kosher salt, to taste
  • 1½ pounds mushrooms (see notes)
  • 2 garlic cloves, minced
  • 2 sprigs fresh thyme
  • ½ cup white wine
  • 1 cup vegetable broth
  • 2 tablespoons soy sauce
  • 1½ teaspoons Dijon mustard
  • ½ cup sour cream
  • freshly ground black pepper, to taste
  • 8 ounces egg noodles
  • chopped fresh chives and sweet paprika (for finish, optional)
Instructions
  1. In a large pot, heat olive oil over medium-high heat. Add onion, season with salt and cook, stirring occasionally, until softened, about 3 minutes.
  2. Add mushrooms, garlic and thyme and stir to combine. Cook, without stirring, until the mushrooms start to brown on the bottom, about 3 minutes. Stir mushrooms. Cook, stirring occasionally, for another 5 minutes.
  3. Add wine and cook, stirring constantly, for 1 minute.
  4. Add vegetable broth and soy sauce and cook, stirring occasionally, until slightly thickened, 5-7 minutes.
  5. Remove from heat and discard thyme stems. Stir in Dijon mustard and sour cream. Season with additional salt and pepper to taste.
  6. Bring a medium pot of salted water to a boil. Cook egg noodles until al dente according to package directions. Using a slotted spoon, transfer cooked noodles to pot with sauce and stir to combine.
  7. Garnish with chives and sweet paprika, if using.
Notes
I used a mix of baby shiitake (stems removed) and cremini (stems removed and torn into quarters) mushrooms.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/mushroom-stroganoff/