Mareco Creamy Mushroom Stroganoff

Ingredients

• 200 g Egg noodles
• 250 g Mushrooms (cremini or button), sliced
• 1 small (about 120 g) Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tbsp Butter
• 1 tbsp Olive oil
• 1 tbsp All-purpose flour
• 3/4 cup (180 ml) Vegetable broth
• 1/2 cup (120 g) Sour cream
• 1 tsp Dijon mustard
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley, chopped(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the egg noodles until tender (about 8–10 minutes). Drain and set aside.

2. 2

   While the noodles cook, heat butter and olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes, then add mushrooms and cook until they release moisture and brown, about 8–10 minutes.

3. 3

   Stir in garlic and cook for 30 seconds. Sprinkle in flour and cook for 1 minute, stirring to coat the mushrooms.

4. 4

   Pour in vegetable broth and add Dijon mustard. Simmer until the sauce thickens slightly, about 3–4 minutes.

5. 5

   Reduce heat to low. Stir in sour cream until smooth and creamy (do not boil). Season with salt and black pepper.

6. 6

   Toss the noodles with the creamy mushroom sauce and warm through for 1–2 minutes. Serve hot, topped with parsley if using.