Scott:
Ana:
Alex:
Ingredients
- 1 lb wide egg noodles, or a rational amount of rice
- 3 Tbs butter, divided
- 1 small white onion, thinly sliced
- 4 cloves garlic, minced
- 1 lb mushrooms
- 1/2 cup dry white wine
- 1.5 cups vegetable stock
- 1 Tbs Worcestershire sauce
- 3 1/2 Tbs flour
- 3 sprigs fresh thyme, or 1/4 tsp dried
- 1/2 cup plain Greek yogurt or light sour cream
- Salt and Pepper
- Optional
- Fresh Parmesan cheese
- Fresh parsley
- Fresh black pepper
Steps
1) Cook noodles or rice according to directions
2) Melt 1 Tbs butter in large pan. Saute onions 5 min. Add 2 Tbs butter, garlic, mushrooms. Saute 5-7 min until mushrooms are cooked. Add wine and scrape the bottom of pan with a wooden spoon. Simmer 3 min
3) In a bowl, whisk vegetable stock, Worcestershire, and flour. Add to pan. Add thyme. Simmer 5 min, stirring occasionally.
4) Add Greek yogurt. Adjust flavor with salt and pepper.
5) Serve over noodles and with optional toppings