Mushroom Stroganoff
When you’re busy all day and not feeling particularly carnivorous, try this alternative stroganoff recipe. It’s easy, creamy, and meatless.
Ingredients
| 12 oz | No Yolks Extra Broad Noodles |
| 1 | small white onion, thinly sliced |
| 4 | cloves garlic, crushed |
| 1 lb | baby bella mushrooms |
| 2 Tbsp | avocado oil |
| 2 Tbsp | butter |
| 1/4 tsp | dried thyme |
| 1 1/2 cups | vegetable stock |
| 1 Tbsp | Worcestershire sauce |
| 2 Tbsp | flour |
| 1/2 cup | sour cream |
| Salt and black pepper to taste |
Directions
- Cook the No Yolks Egg Noodles according to package instructions.
- Add the avocado oil to a large skillet. Add sliced onions and sauté for 5 minutes, stirring occasionally. Add the 2 tablespoons butter, garlic, and mushrooms, and saute until the mushrooms are tender. Season with dried thyme, salt, and black pepper.
- In a small bowl, whisk together the vegetable stock, Worcestershire, and flour until smooth. Pour the vegetable stock mixture into the pan and mix to combine. Simmer for 5 minutes, stirring until slightly thickened. Add the sour cream and mix well. Season with more salt and pepper as needed.
- Add the No Yolks Egg Noodles and mix until combined.
