Description
Earthy mushrooms sizzle in butter and olive oil, then simmer in wine and broth into a velvety sauce. Mixed with tangy sour cream and Dijon mustard, it blankets egg noodles for a deeply comforting, creamy vegetarian meal.
Ingredients
- 12 ounces egg noodles
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1/2 cup dry white wine
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- 1 tablespoon vegetarian Worcestershire sauce
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil, add egg noodles, cook until al dente, drain and set aside.
- In a large skillet over medium heat, heat olive oil and butter until melted and fragrant.
- Add diced onion and sauté for 4–5 minutes until translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms and cook for 6–8 minutes until they release their moisture and start to brown.
- Sprinkle flour over the mushrooms, stir to coat, and cook for 1–2 minutes to remove the raw flour taste.
- Pour in white wine and simmer for 2–3 minutes until reduced by half, then add vegetable broth.
- Stir in Dijon mustard, vegetarian Worcestershire sauce, paprika, salt, and pepper; simmer for 3–4 minutes to thicken slightly.
- Reduce heat to low, stir in sour cream until the sauce is smooth and creamy—do not boil.
- Add cooked noodles to the sauce, toss gently to combine, then remove from heat and garnish with chopped parsley.
Notes
- You can swap sour cream with Greek yogurt for tanginess and lower fat.
- For a gluten-free version, use gluten-free flour and pasta.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently.
- Feel free to add a handful of spinach or peas for extra color and nutrition.