Mushrooms simmered in a creamy, herb-infused sauce and served over noodles. Hearty, rich, and deeply comforting.
# What You'll Need:
→ Mushrooms
01 - 500 g mixed mushrooms (cremini, button, shiitake), sliced
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
→ Dairy
04 - 2 tablespoons unsalted butter
05 - 200 ml sour cream
→ Pantry
06 - 2 tablespoons olive oil
07 - 2 tablespoons all-purpose flour
08 - 200 ml vegetable broth
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon soy sauce
11 - Salt and freshly ground black pepper, to taste
→ Herbs
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
14 - 2 tablespoons chopped fresh parsley (for garnish)
→ To Serve
15 - 300 g cooked egg noodles or tagliatelle
# Steps to Follow:
01 - Heat olive oil and butter in a large skillet over medium heat.
02 - Add onions and cook until translucent, about 3 minutes. Add garlic and sauté for 1 minute until fragrant.
03 - Increase heat to medium-high, add mushrooms, and sauté until browned and excess liquid evaporates, about 8 minutes.
04 - Stir in flour and cook for 1 minute to coat the mushrooms.
05 - Gradually add vegetable broth, stirring constantly to avoid lumps. Add Dijon mustard, soy sauce, smoked paprika, and thyme. Season with salt and pepper.
06 - Reduce heat to low and simmer for 5 minutes, stirring occasionally.
07 - Remove from heat and stir in sour cream until smooth and creamy. Adjust seasoning as needed.
08 - Serve hot over cooked noodles, garnished with fresh parsley.
