Mushroom Stroganoff

• Egg noodles(300 g)
• Mushroom(500 g)
• Onion(1)
• Garlic(2 cloves)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• All-Purpose Flour(1 tbsp)
• Paprika(2 tsp)
• Thyme(1 tsp)
• Vegetable Broth(250 ml)
• Sour cream(180 g)
• Dijon Mustard(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Bring a large pot of water to the boil. While it heats, slice the {Mushroom}, thinly slice the {Onion}, and finely chop the {Garlic}.

   ~8 min

2. 2

   Cook the {Egg noodles} in the boiling water until tender, about 8 minutes. Reserve a splash of pasta water, then drain.

   ~8 min

3. 3

   Meanwhile, heat the {Olive oil} and {Butter} in a large pan over medium-high heat. Add the {Mushroom} and {Onion} with half the {Salt} and cook for 8 minutes, stirring now and then, until the mushrooms are golden and the onion is soft. Stir in the {Garlic}, {Paprika}, {Thyme}, and {Black pepper} for 1 minute.

   ~9 min

4. 4

   Sprinkle in the {Flour} and stir for 30 seconds. Pour in the {Vegetable Stock} and add the {Dijon Mustard}. Simmer for 3 minutes until slightly thickened.

   ~4 min

5. 5

   Lower the heat and stir in the {Sour cream} and remaining {Salt}. Add the drained {Egg noodles} and toss until glossy and coated, loosening with a splash of reserved pasta water if needed. Scatter over the {Fresh parsley} to serve.

   ~7 min