Mushroom Stroganoff


1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
3/4 pound portobello mushrooms, sliced
1 cup vegetable broth
1/2 cup red wine
1/2 teaspoon each, dried rosemary and thyme
1 1/2 cups sour cream (or dairy-free alternative)
3 tablespoons all-purpose flour
1 teaspoon tomato paste
1/4 cup chopped fresh parsley
8 ounces dried egg noodles


Boil egg noodles and cook until al dente, about 7 minutes. Drain and put aside.

At the same time, cook onion in oil, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms and garlic. Cook until the mushrooms are limp and browned. Remove to a bowl, and put aside.

In the same skillet, stir in vegetable broth, herbs and red wine, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.

Remove the pan from the heat, stir together the sour cream, tomato paste and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.