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Mushroom Stroganoff

This is great vegetarian comfort food. Works as a great mix and match with beef stew when folks have different dietary preferences. We like to serve it with egg noodles and crusty bread.
Here's the original recipe: https://www.gimmesomeoven.com/mushroom-stroganoff/#tasty-recipes-61649
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegetarian
Ingredients Method

Ingredients
  

  • 1 pound wide egg noodles
  • 3 TB butter divided
  • 1 medium yellow onion diced
  • 4 cloves garlic minced or pressed
  • 1½ pound baby bella mushrooms
  • ½ cup dry white wine
  • 1½ cups vegetable stock
  • 1 TB Worcestershire sauce
  • 3½ TB flour
  • 3 small sprigs of fresh thyme or ¼ tsp dried thyme
  • ½ cup sour cream
  • salt and pepper to taste
  • chopped fresh parsley

Method
 

General Prep
  1. Bring pot of salted water to boil to have ready for noodles
  2. Stock/Flour mixture: In bowl or shaker cup, combine vegetable stock, Worcestershire, and flour. Whisk or shake until smooth and set aside.
Cooking and Assembly
  1. Melt 1TB butter in large sauté pan over medium heat. Add onions and sauté for 5 minutes, stirring occasionally.
  2. Add remaining 2TB of butter, garlic, mushrooms , and wine. Sauté over medium-high heat for 7-10 minutes until mushrooms are cooked and liquid is reduced.
  3. Add noodles to boiling water and cook according to package instructions
  4. Whisk/shake stock/flour mixture and add to mushrooms while stirring continuously. Simmer mixture for about 5 minutes until thickened.
  5. Remove mixture from heat then stir in sour cream and season to taste with salt and pepper.
  6. Serve immediately over the egg noodles and garnish with parsley.