YIELD serves 6
TIME 1 hour
INGREDIENTS
1/2 cup olive oil
2 yellow onions
1 lb. mushrooms (we used oyster)
Thyme
2 garlic cloves
1/2 cup white wine
5 cups stock
2 tbsp. + 1 tsp soy sauce
1.5 tsp Dijon Mustard
1/2 cup sour cream
1/2 cup all-purpose flour
wide egg noodles
black pepper
paprika
parsley
INSTRUCTIONS
Place a large pot on medium-high heat.
Add 2 tbsp. olive oil and 1 onion (finely diced), season with salt, cook for 2-3 minutes. Add mushrooms (1.5 lbs), 2 sprigs thyme and 2 cloves of garlic (finely chopped), stir to combine. Cook 8-10 minutes, stirring every 2-3.
Pour in 1/2 cup wine to deglaze the pan, scraping up any browned bits on the bottom, cook for 1 minute more. Add 1 cup stock and 2 tbsp. soy sauce, cook for 5 -7 minutes until the liquid has reduced & thickened.
Take the pan off of the heat, and stir in 1.5 tsp. mustard and 1/2 cup sour cream.
Season with salt and pepper to taste.
Dust with paprika, scatter with parsley,
Serve over wide egg noodles.