chopped fresh chives and sweet paprika (for finish, optional)
Instructions
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.
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.
Add wine and cook, stirring constantly, for 1 minute.
Add vegetable broth and soy sauce and cook, stirring occasionally, until slightly thickened, 5-7 minutes.
Remove from heat and discard thyme stems. Stir in Dijon mustard and sour cream. Season with additional salt and pepper to taste.
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.
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/