Ingredients
3 tablespoons butter
1 large onion, chopped
3 garlic cloves, chopped
3/4 pound portobello mushrooms, sliced
1 1/2 cups vegetable broth
3/4 to 1 cup sour cream
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
1/2 tsp. of vegetarian worcestershire sauce
1 tsp. soy sauce
1/2 cup red or white wine
8 ounces dried egg noodles
Directions
1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
2. At the same time, melt butter in a large heavy skillet over medium heat. Add onion and garlic, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
3. In the same skillet, stir in vegetable broth, worcestershire, soy sauce and wine, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms, onion and garlic to the skillet.
4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
1 large onion, chopped
3 garlic cloves, chopped
3/4 pound portobello mushrooms, sliced
1 1/2 cups vegetable broth
3/4 to 1 cup sour cream
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
1/2 tsp. of vegetarian worcestershire sauce
1 tsp. soy sauce
1/2 cup red or white wine
8 ounces dried egg noodles
Directions
1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
2. At the same time, melt butter in a large heavy skillet over medium heat. Add onion and garlic, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
3. In the same skillet, stir in vegetable broth, worcestershire, soy sauce and wine, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms, onion and garlic to the skillet.
4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
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