Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 small yellow onions, chopped
- 1 tablespoon unsalted butter
- 450 g cremini mushrooms, thinly sliced
- 3 cloves of garlic, minced
- 3 sprigs of thyme (or 1/4 teaspoon dried)
- 3 tablespoons flour
- 1/2 cup dry white wine (125 ml)
- 1 1/2 cups vegetable broth (375 ml)
- 1 tablespoon Worcestershire sauce (see notes)
- 1 teaspoon tomato paste
- 1/2 teaspoon smoked paprika
- 1 tablespoon greek yoghurt (or sour cream or plant-based alternative)
- Sea salt and freshly ground pepper, to taste
- 300-400 g dry egg noodles
To garnish (optional):
- Freshly grated parmesan cheese (or similar)
- Chopped flat-leaf parsley
Instructions
- Heat 1 tablespoon of oil in large skillet (or braising pan) over medium-high heat. Cook the onion for 6-7 minutes, or until translucent and slightly golden brown on the edges.
- Add the butter, mushrooms, garlic and thyme and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are tender.
- Season with salt and pepper, to taste and add the flour, stirring for 1 minutes, until mushrooms are well coated. Add the white wine and cook until mixture reduces slightly and thickens, stirring frequently, about 3 minutes.
- Add the broth, Worcestershire sauce, tomato paste and smoked paprika, stirring constantly.
- Cook for 4-5 minutes or until thickened, stirring constantly. Reduce heat and stir in the Greek yogurt (or sour cream). Taste, and season with more salt and pepper, as needed.
- Meanwhile, cook the egg noodles in a large pot of boiling salted water, until al dente. 8 minutes or as indicated on package instructions.
- Serve immediately, garnished with parsley and grated cheese, if desired. Enjoy!
Nutrition
Notes
- I use cremini mushrooms (brown), but you could also substitute white button.
- Mushrooms should be brushed clean, and NOT washed (they are like sponges and will take up water). Also, it’s best to season then with salt after they have had a chance to brown, otherwise the salt will draw out moisture and effect the overall texture.
- To ensure this recipe is vegetarian, use a vegan Worcestershire sauce. Worcestershire sauce traditionally contains anchovies (or fish sauce), which makes it a no-go for strict vegetarians.
- Parmesan cheese typically contains animal-based rennet. If you wish to avoid this, look for a hard Italian cheese labelled as “vegetarian friendly” or that list “microbial / vegetal enzymes” (instead of rennet).
- I like using Greek-style sheep’s yoghurt for this sauce.