Mushroom Stroganoff

🛒 Ingredients

• Cremini Mushrooms 150 g · 33 kcal
• Yellow Onion 40 g · 16 kcal
• Garlic 4 g · 6 kcal
• Unsalted Butter 8 g · 57 kcal
• Vegetable Broth 80 g · 8 kcal
• Sour Cream (full fat) 40 g · 79 kcal
• Dijon Mustard 4 g · 6 kcal
• Egg Noodles (cooked) 135 g · 186 kcal
• Fresh Parsley 2 g · 1 kcal

👨‍🍳 Instructions

1. Cook egg noodles according to package directions; drain and set aside. Meanwhile, melt butter in a large skillet or pot over medium-high heat.
2. Add sliced mushrooms to the skillet and cook until deeply browned and tender, about 8-10 minutes. Stir in chopped onion and minced garlic, cooking for another 3-5 minutes until softened.
3. Pour in vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low and stir in sour cream and Dijon mustard; mix until fully combined and heated through.
4. Season the sauce with salt and black pepper to taste. Serve the mushroom stroganoff immediately over the cooked egg noodles, garnished with fresh parsley.