Easy Mushroom Stroganoff

• servings: 6 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

1 lb egg noodles

2 Tbsp. olive oil

2 Tbsp. unsalted butter

1/2 cup thinly sliced shallots, about 1 large

1 lb. fresh mushrooms, thinly sliced (any combination of baby bella, shiitakes, oyster, or white)

2 cups vegetable stock

4 Tbsp. all-purpose flour

5 garlic cloves, minced

3 tsp. fresh thyme

1 tsp. kosher salt

1.5 tsp. paprika

4 tsp. Worcestershire sauce

1/2 cup full-fat sour cream

3 Tbsp. fresh chopped parsley

Fresh ground black pepper, to taste

Directions

In a large saute pan, heat olive oil and butter over medium heat. Add shallots and cook until softened, about 2-3 minutes, while stirring occasionally.

Add mushrooms and cook until tender, about 8-10 minutes, stirring occasionally.

In the meantime, whisk together the stock and flour to create a slurry and set aside.

To the pan, stir in garlic and thyme. Cook, stirring constantly, for about a minute or until fragrant.

Add slurry, salt, paprika, Worcestershire sauce, and black pepper, to taste. Reduce heat to a medium-low and simmer 3-5 minutes, uncovered.

Remove off the heat and immediately stir in the sour cream and parsley. Serve over cooked egg noodles.

Nutrition

• Serving Size: 1/2 cup sauce
• Calories: 155
• Total Fat: 12.6 g
• Saturated Fat: 5.1 g
• Trans Fat: 0.2 g
• Cholesterol: 21.5 mg
• Sodium: 383.8 mg
• Total Carbohydrate: 9.2 g
• Dietary Fiber: 1.3 g
• Total Sugars: 3.2 g
• Protein: 3.6 g