Mushroom Stroganoff

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •12 oz wide egg noodles
• •2 tbsp olive oil
• •1 medium onion, finely chopped
• •3 cloves garlic, minced
• •16 oz mushrooms, sliced (such as cremini or button)
• •1/2 tsp salt
• •1/4 tsp black pepper
• •1/2 tsp dried thyme
• •1/2 cup vegetable broth
• •1 tbsp Worcestershire sauce (optional for flavor)
• •1 cup sour cream
• •1 tbsp all-purpose flour (for thickening)
• •Fresh parsley, chopped (for garnish)

Instructions

1. 1

   Cook the wide egg noodles according to package instructions; drain and set aside.

2. 2

   In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until soft, about 3-4 minutes.

3. 3

   Add the minced garlic and sliced mushrooms to the skillet; cook until the mushrooms are browned and have released their moisture, about 7-8 minutes.

4. 4

   Season the mushrooms with salt, black pepper, and thyme. Stir well to combine.

5. 5

   Sprinkle the flour over the mushroom mixture and stir to coat; cook for an additional minute.

6. 6

   Pour in the vegetable broth and Worcestershire sauce (if using); stir well and let the mixture simmer for about 5 minutes to thicken slightly.

7. 7

   Remove the skillet from heat and stir in the sour cream until fully incorporated.

8. 8

   Serve the mushroom stroganoff over the cooked egg noodles and garnish with fresh parsley.