Name: Mushroom Stroganoff
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoon olive oil; 2 pound mixed mushrooms (such as cremini and shiitake, sliced); ¾ teaspoon kosher salt (divided); 2 tablespoon unsalted butter; 1 medium yellow onion (diced); 3 clove garlic cloves (minced); 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 2 tablespoon all-purpose flour; ¼ cup dry white wine (optional); 1 ½ cup low-sodium vegetable broth; 1 tablespoon low-sodium soy sauce; 1 teaspoon Dijon mustard; ¾ cup sour cream (room temperature); ¼ teaspoon black pepper; 2 tablespoon fresh parsley (chopped); 12 ounce wide egg noodles; 1 tablespoon unsalted butter (for the noodles)

Instructions

Cook the noodles
Cook the noodles:
Cook 12 ounces egg noodles in salted boiling water according to the package, about 7 minutes. Drain and toss with 1 tablespoon butter.
Brown the mushrooms
Brown the mushrooms:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 pounds sliced mushrooms and 1/4 teaspoon of the kosher salt and cook for 10 to 12 minutes, stirring occasionally, until the liquid evaporates and the mushrooms are well browned.
Aromatics
Aromatics:
Reduce the heat to medium, add 2 tablespoons butter and 1 diced onion, and cook for 4 minutes. Add 3 minced garlic cloves, 1 teaspoon thyme, and 1 teaspoon smoked paprika for 30 seconds, then sprinkle in 2 tablespoons flour and stir for 1 minute.
Make the sauce
Make the sauce:
Pour in 1/4 cup white wine and scrape up the browned bits. Add 1 1/2 cups vegetable broth, 1 tablespoon soy sauce, and 1 teaspoon Dijon mustard and simmer for 4 to 5 minutes, until thickened.
Finish and serve
Finish and serve:
Remove from the heat and stir in 3/4 cup room-temperature sour cream, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spoon the mushroom stroganoff over the buttered noodles and sprinkle with 2 tablespoons parsley.

Tips

Don't crowd the mushrooms or stir them too often; deep browning is where the meaty flavor comes from. Add the sour cream off the heat so it doesn't curdle. Soy sauce adds savory depth without the anchovies found in Worcestershire sauce, so the dish stays vegetarian.