Classic Vegetarian Mushroom Stroganoff

1.Cook the egg noodles according to package directions. Drain and toss lightly with a small amount of butter or oil to prevent sticking. Set aside and keep warm.

2.In a large skillet or Dutch oven, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and sauté for 8 to 10 minutes, stirring occasionally, until they have released their liquid and are deeply browned and caramelized. Season lightly with salt and pepper. Remove the mushrooms from the skillet and set them aside.

3.Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the chopped onion and sauté for 5 to 7 minutes until softened and translucent. Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.

4.Sprinkle the flour and paprika over the onion mixture. Cook, stirring constantly, for 1 to 2 minutes to create a light roux, ensuring the flour is fully incorporated and cooked out.

5.Gradually whisk in the vegetable broth, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, or until the sauce has thickened.

6.Stir in the Dijon mustard and return the sautéed mushrooms to the skillet. Reduce the heat to low and simmer for 2 minutes to allow the flavors to meld.

7.Remove the skillet from the heat. Stir in the 180 ml of sour cream until the sauce is smooth and creamy. Do not boil the sauce after adding the sour cream, as it may curdle.

8.Taste the sauce and adjust seasoning with salt and pepper as needed. Serve the mushroom stroganoff immediately over the warm egg noodles. Garnish generously with fresh chopped parsley and a dollop of extra sour cream, if desired.