Mushroom Stroganoff
  • ¼ cup unsalted butter
  • 2 tablespoons white onion diced
  • 2 pounds fresh mushrooms sliced, mixed variety
  • 2 tablespoons all-purpose flour
  • ½ cup white wine
  • 1 cup no-chicken broth
  • ½ cup sour cream
  • 1 tablespoon flat-leaf parsley more for garnish
  • Salt and pepper to taste
  • 1 pound cooked egg noodles
  1. In a saucepan over medium heat melt the butter. Add the onions and sauté until translucent.
  2. Add mushrooms and cook until soft and most of their liquid has been released, stirring frequently, about 5 minutes.
  3. Add the flour and stir to incorporate. Stir in the wine and broth. Cook for 2-3 minutes, continuing to stir.
  4. Remove from the heat and stir in sour cream. Add the parsley, salt, and pepper.
  5. Place cooked and drained egg noodles into a serving bowl. Pour cooked sauce over noodles and toss to combine.
  6. Garnish with additional parsley and serve immediately.