Explore this recipe
Required Equipment
- Large pot
- Colander
- Dutch oven or deep skillet
- Wooden spoon
- Whisk
Utilized Devices
Cooking Techniques
- boiling
- searing
- deglazing
- simmering
Ingredients
- 230 gWide egg noodles
- 28 gUnsalted butter
- 15 mlOlive oil
- 150 gYellow onion — diced
- 450 gCremini mushrooms — sliced
- 225 gShiitake or oyster mushrooms — sliced
- 9 gGarlic cloves — minced
- 30 gTomato paste
- 15 gDijon mustard
- 3 gSmoked paprika
- 60 mlDry white wine
- 480 mlVegetable broth
- 16 gAll-purpose flour
- 240 mlSour cream
- 8 gFresh parsley — chopped
- 5 gKosher salt
- 2 gBlack pepper
Instructions
Cook egg noodles in salted water until al dente, drain, toss with a teaspoon butter, and keep warm.
Melt remaining butter with olive oil in a Dutch oven over medium-high heat, then brown the mushrooms in batches until golden and concentrated.
Return all mushrooms to the pot with onion and cook 5 minutes until tender; stir in garlic for 30 seconds.
Add tomato paste, mustard, and paprika, toasting until brick red before deglazing with wine and scraping up any fond.
Sprinkle flour over the vegetables, cook 1 minute, then whisk in broth gradually; simmer 6 to 8 minutes until slightly thickened.
Lower the heat, stir in sour cream, season with salt and pepper, and fold in parsley; serve over the warm egg noodles.
Chef Tips
- ⭐Spread mushrooms out so they caramelize instead of steaming—work in two batches if needed.
- ⭐Temper the sour cream by whisking it with a ladle of hot sauce before stirring back in to prevent curdling.
You might also like
Creamy Tomato Tortellini Skillet
Cheese tortellini simmered in a creamy tomato-basil sauce with spinach for a weeknight vegetarian comfort dinner.
Root Vegetable Toad-in-the-Hole with Onion Ale Gravy
A vegetarian spin on the Sunday roast classic featuring blistered carrots, parsnips, sprouts, and thyme tucked inside a puffed Yorkshire-style batter.
Chili Crisp Cashew Brussels Fried Rice
Shredded Brussels sprouts, chili crisp, and roasted cashews turn leftover brown rice into a 30-minute, wok-seared dinner with craveable crunch.
Nutritional Highlights
- ✓Mushrooms provide umami plus B vitamins
- ✓Sour cream adds richness without heavy cream
Dietary Notes
Compliant With
Allergens
- Contains gluten (flour, noodles)
- Contains dairy (butter, sour cream)
- Contains egg (noodles)
FAQ
Can I make it vegan?
Swap the butter and sour cream for plant-based versions and use curly pasta without egg.
Will it freeze well?
Freeze the sauce without noodles up to 2 months; reheat gently and cook fresh noodles before serving.
Nutrition
| Calories | 430 |
| Protein | 17 g |
| Carbs | 48 g |
| Fat | 18 g |