Serves: 4
Prep time: 20 min
Cook time: 20 min
Ingredients:
227 g (8 oz) dried egg noodle
14 g (1 tbsp) butter
1/2 cup onion, chopped
2 tbsp all-purpose flour
475 ml (2 cups) vegetable broth
1 tbsp Worcestershire sauce (vegetarian version, if required)
1 tsp tomato paste
142 g (5 oz) Swiss Brown / Cremini mushrooms, sliced
227 g (8 oz) Portobello or Flat mushrooms, sliced
100 g (3.5 oz) Shiitake mushrooms, sliced
1/4 tsp dried thyme
salt & pepper to taste
120 ml (1/2) cup white wine
3/4 cup sour cream
fresh parsley, chopped
This is one of the very first vegetarian recipes I remember making with a friend when I was in college (uni). I was a picky eater growing up, and I had recently just warmed up to the idea of eating mushrooms. As my friend and I cooked this, of course we said "add more wine!" "add more sour cream!" and we had no regrets to the outcome (modifications accounted for in ingredients)
Missing the 'meatiness' of meat, mushrooms have served well as a substitute with their texture and umami deliciousness. This dish is perfect for a pre-winter-post-autumn night. I suggest pairing it with big friendly laughter, jazz, and candlelight.
If you're feeling adventurous, I recommend mixing up the mushroom combination and partially substituting in oyster or wild mushrooms--the more flavourful, the better!
Ingredients:
1/2 cup onion, chopped
2 tbsp all-purpose flour
475 ml (2 cups) vegetable broth
1 tbsp Worcestershire sauce (vegetarian version, if required)
1 tsp tomato paste
142 g (5 oz) Swiss Brown / Cremini mushrooms, sliced
227 g (8 oz) Portobello or Flat mushrooms, sliced
100 g (3.5 oz) Shiitake mushrooms, sliced
1/4 tsp dried thyme
salt & pepper to taste
120 ml (1/2) cup white wine
3/4 cup sour cream
fresh parsley, chopped
This is one of the very first vegetarian recipes I remember making with a friend when I was in college (uni). I was a picky eater growing up, and I had recently just warmed up to the idea of eating mushrooms. As my friend and I cooked this, of course we said "add more wine!" "add more sour cream!" and we had no regrets to the outcome (modifications accounted for in ingredients)
Missing the 'meatiness' of meat, mushrooms have served well as a substitute with their texture and umami deliciousness. This dish is perfect for a pre-winter-post-autumn night. I suggest pairing it with big friendly laughter, jazz, and candlelight.
If you're feeling adventurous, I recommend mixing up the mushroom combination and partially substituting in oyster or wild mushrooms--the more flavourful, the better!
Ingredients:
227 g (8 oz) dried egg noodle
Directions:
14 g (1 tbsp) butter
1/2 cup onion, chopped
2 tbsp all-purpose flour
475 ml (2 cups) vegetable broth
1 tbsp Worcestershire sauce (vegetarian version, if required)
1 tsp tomato paste
142 g (5 oz) Swiss Brown / Cremini mushrooms, sliced
227 g (8 oz) Portobello or Flat mushrooms, sliced
100 g (3.5 oz) Shiitake mushrooms, sliced
1/4 tsp dried thyme
salt & pepper to taste
120 ml (1/2) cup white wine
3/4 cup sour cream
fresh parsley, chopped
1/2 cup onion, chopped
2 tbsp all-purpose flour
475 ml (2 cups) vegetable broth
1 tbsp Worcestershire sauce (vegetarian version, if required)
1 tsp tomato paste
142 g (5 oz) Swiss Brown / Cremini mushrooms, sliced
227 g (8 oz) Portobello or Flat mushrooms, sliced
100 g (3.5 oz) Shiitake mushrooms, sliced
1/4 tsp dried thyme
salt & pepper to taste
120 ml (1/2) cup white wine
3/4 cup sour cream
fresh parsley, chopped
Directions:
1. Boil a pot of salted water and cook noodles until al dente. Drain, and set aside.
2. In a large nonstick skillet over medium-high heat, melt butter. Add onions and cook 2-3 minutes, or until translucent.
3. Add flour and stir for 30 seconds.
4. Gradually add broth, Worcestershire sauce, and tomato paste stirring constantly.
5. Add mushrooms, thyme, salt, and pepper, stirring constantly for 4-5 minutes, or until it reaches a low simmer and sauce has thickened.
7. Add wine, bring to a boil, then reduce heat and simmer for 4 minutes.
8. Remove the sauce from heat. Stir in sour cream until well combined and then stir in the noodles.
9. Top with parsley and serve immediately.
2. In a large nonstick skillet over medium-high heat, melt butter. Add onions and cook 2-3 minutes, or until translucent.
3. Add flour and stir for 30 seconds.
4. Gradually add broth, Worcestershire sauce, and tomato paste stirring constantly.
5. Add mushrooms, thyme, salt, and pepper, stirring constantly for 4-5 minutes, or until it reaches a low simmer and sauce has thickened.
7. Add wine, bring to a boil, then reduce heat and simmer for 4 minutes.
8. Remove the sauce from heat. Stir in sour cream until well combined and then stir in the noodles.
9. Top with parsley and serve immediately.
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