Ingredients
3 tbsp. olive oil
1 large onion
3 cloves garlic, minced
1 tbsp. thyme
3/4 lb. mushrooms (Portabellas best)
8 oz. egg noodles
1/4 cup dry white wine
1 1/4 cup vegetable broth
1 1/2 cup sour cream
3 tbsp. flour
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In medium Dutch oven, heat olive oil over medium heat. Add onion and let cook 4 minutes or transparent. Add garlic and saute another minute. Add thyme and salt/pepper to taste and mix together. Add mushrooms. Cook until limp and brown, and all moisture released. 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. Once mushroom mixture is cooked through, remove and set aside. In same Dutch oven, add wine and vegetable broth and mix. Increase heat to boil and let mixture reduce by a third. Turn heat to medium and add mushroom mixture back in Dutch oven, followed by sour cream and flour. Cook until combined and thickened. Serve over noodles and salt/pepper to taste.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends