Mushroom Stroganoff

Ingrédients

• 3 cups uncooked egg noodles
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 medium onion (chopped)
• 8 ounces cremini mushrooms (sliced)
• 4 cloves garlic (minced)
• 1 tablespoon flour
• 3/4 cup vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 cup sour cream (full-fat)
• Salt & pepper (to taste)
• Fresh parsley for serving (chopped, optional)

Préparation

1. 1

   Boil a pot of water for the egg noodles and cook according to package directions (or make rice or mashed potatoes or whatever else you want to serve with this recipe).

2. 2

   Add the oil and butter to a skillet over medium-high heat. Once the butter has melted, add the onions and sauté for 5 minutes.

3. 3

   Stir in the mushrooms and cook for another 7-8 minutes or until they release their water, the water cooks off, and they start to lightly brown.

4. 4

   Add the garlic and flour to the skillet. Give it a good stir and cook for 1 minute.

5. 5

   Stir in the vegetable broth, Worcestershire sauce, and Dijon mustard. Ensure the flour has dissolved, and let it cook for a couple minutes until the sauce thickens a bit.

6. 6

   Turn the heat off and stir in the sour cream. Toss with the drained noodles and season with salt & pepper as needed.