KEY INFO
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Easy to Moderate
Diet: Vegetarian (Vegan option available)
Cost: ~$16 total
EQUIPMENT NEEDED
– Large pot
– Large skillet or Dutch oven
– Wooden spoon
– Basic measuring tools
– Sharp knife and cutting board
Alternative: Slow cooker for hands-off cooking
INGREDIENTS
For the Base:
– 1 pound (450g) mixed mushrooms, sliced
– 10 oz (280g) egg noodles (or pasta of choice)
– 1 large onion, diced
– 5 garlic cloves, minced
– 2 tbsp (30g) butter or olive oil
– 2 cups (480ml) vegetable broth
For the Sauce:
– 2 tbsp (16g) all-purpose flour
– ¾ cup (180ml) sour cream or Greek yogurt
– 1 tbsp Worcestershire sauce (vegetarian version)
– 1 tbsp Dijon mustard
– 1 tsp dried thyme
– Salt and pepper to taste
METHOD
1. Boil Pasta
– Bring large pot of salted water to boil
– Cook noodles until al dente (8-10 minutes)
– Drain and set aside
2. Prepare Mushrooms
– Heat butter/oil in large skillet over medium-high heat
– Add sliced mushrooms (don’t overcrowd)
– Cook until golden brown (6-8 minutes)
– Remove and set aside
Mix together and you’re done
