Mushroom Stroganoff

Ingrédients

• 8 ounces egg noodles
• 2 tablespoons butter (unsalted)
• 1 tablespoon olive oil
• 1 medium onion (sliced)
• 2 cloves garlic (minced)
• 1 pound mushrooms (sliced, use a mix of cremini, white button and/or shiitake)
• 1 teaspoon paprika
• salt and pepper (to taste)
• 1 cup vegetable broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 2 tablespoons parsley (chopped)

Préparation

1. 1

   Cook the egg noodles or pasta according to the package instructions. Drain and set aside.

2. 2

   In a large skillet, heat the butter and olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

3. 3

   Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.

4. 4

   Stir in the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.

5. 5

   Sprinkle the paprika, salt, and pepper over the mushrooms. Stir to combine.

6. 6

   In a small bowl, whisk together the sour cream and flour until smooth. Gradually stir this mixture into the skillet with the mushrooms.

7. 7

   Add the vegetable broth to the skillet and stir well to combine. Bring the mixture to a gentle simmer, and cook for 5-7 minutes, or until the sauce has thickened.

8. 8

   Taste the sauce and adjust the seasoning with salt and pepper as needed.

9. 9

   To serve, either mix the cooked noodles into the sauce or serve the sauce over the noodles. Garnish with fresh chopped parsley.