Mushroom Stroganoff

1. 1

   In medium Dutch oven, heat olive oil over medium heat. Add onion and let cook 4 minutes or transparent.

2. 2

   Add garlic and saute another minute.

3. 3

   Add thyme and salt/pepper to taste and mix together.

4. 4

   Add mushrooms. Cook until limp and brown, and all moisture released.

5. 5

   Meanwhile, cook noodles according to package directions. If done before sauce, drain and put back into pot and drizzle with olive oil to prevent sticking.

6. 6

   Once mushroom mixture is cooked through, remove and set aside.

7. 7

   In same Dutch oven, add wine and vegetable broth and mix. Increase heat to boil and let mixture reduce by a third.

8. 8

   Turn heat to medium and add mushroom mixture back in Dutch oven, followed by sour cream and flour.

9. 9

   Cook until combined and thickened.

10. 10

    Serve over noodles and salt/pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.