This Easy Mushroom Stroganoff is a hearty and cozy vegetarian dinner. Sautéed cremini mushrooms, shallots, garlic and fresh thyme in a simple yet lusciously creamy sauce is tossed with egg noodles. Top with freshly grated parmesan cheese and minced parsley for a pop of color and freshness. Serves 6 in about 40 minutes.
Bring a large pot of salted water to a boil. Then add the egg noodles, stir and following the package directions, cook until al dente. Try to time it so you add the pasta right around the same time you're done sautéing the mushrooms. Egg noodles typically take 8 to 9 minutes to cook, so try to plan on having the sauce ready and waiting for the noodles and not the other way around.
In a 12-inch deep sided skillet, heat 1 tablespoon of olive oil over medium-low heat. Next add in the shallots, cook until soft, translucent and the edges starting to turn golden brown. Add in the garlic and thyme, cook 1 to 2 minutes.
Then add in the mushrooms, stir and cook until just tender. Transfer mushroom mixture to a bowl. *this is when I would drop in the pasta.
To the same skillet, melt the butter. Then whisk in the flour and cook for 2 to 3 minutes. While whisking, pour in wine and then broth. Simmer on medium heat until the sauce starts to thicken. Stir in Worcestershire, and sour cream. Taste-test and season with salt and pepper to taste.
Add the mushroom mixture back in along with the cooked egg noodles. Toss and heat through.
Serve with parmesan (if desired), minced parsley and more black pepper.