Mushroom Stroggie

A creamy and delicious vegetarian stroganoff.

Ingredients:

• ≈ 16 oz mushrooms of any choice

• 1 lb egg noodles

• 3 tablespoons butter, divided

• 1 white onion

• 4 garlic cloves, minced

• ½ cup dry white wine or vinegar

• 1.5 cups vegetable stock

• 1 tablespoon Worcestershire sauce

• 3.5 tablespoons flour

• Mushroom powder, if desired

• 3 sprigs thyme (dried works too)

• ½ cup sour cream

• Salt and pepper

Directions:

1. Dry fry mushrooms in a pan without oil or butter to release moisture, work in batches & allow to brown. Set aside.

2. Cook egg noodles al dente.

3. Melt 1 tablespoon butter over medium high heat. Add onions and sauté for 5 minutes.

4. Add remaining butter, garlic and mushrooms, stir until combined.

5. Continue sautéing for 3-5 minutes.

6. Add wine/vinegar, allow to simmer.

7. In a bowl, whisk stock, Worcestershire and flour until smooth. Pour into pan along with thyme, stir.

8. Allow it to simmer and thicken.

9. Stir in sour cream. Add salt and pepper.

10. Serve over egg noodles.