Ingredients:

  • 12 ounces Wide Egg Noodles
  • 1 Tbsp Salt (for pasta water)
  • 3 Tbsp Unsalted Butter, divided
  • 1 Tbsp Olive Oil
  • 5 lbs Mixed Mushrooms (Cremini, Shiitake, Oyster), sliced thickly
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1/2 tsp Dried Thyme
  • 2 Tbsp All-Purpose Flour
  • 1/4 cup Dry Sherry or Dry White Wine (optional)
  • 2 cups Vegetable Broth, low sodium (heated slightly)
  • 1 Tbsp Dijon Mustard
  • 1 tsp Vegetarian Worcestershire Sauce
  • Freshly Ground Black Pepper, to taste
  • Salt, to taste
  • 3/4 cup Sour Cream (full fat, room temperature)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Cook the Noodles: Bring salted water to a rolling boil. Add egg noodles and cook according to package directions until al dente. Drain well and set aside, tossing lightly with a touch of oil to prevent sticking.
  2. Sauté Mushrooms: Heat 1 Tbsp butter and the olive oil in the large skillet over medium-high heat until shimmering. Add mushrooms without overcrowding (cook in batches if necessary). Sauté undisturbed for 4-5 minutes until deep brown, then stir and cook another 3 minutes until moisture has evaporated and they are caramelized. Remove mushrooms and set aside.
  3. Build the Aromatics: Reduce heat to medium. Add the remaining 2 Tbsp butter to the skillet. Add diced onion and cook gently until translucent (about 5 minutes). Add minced garlic and thyme; cook for 1 minute until fragrant.
  4. Make the Roux: Sprinkle the flour over the onion mixture. Stir constantly for 1 minute—this cooks out the raw flour taste.
  5. Deglaze (If Using): Pour in the sherry or wine. Scrape up any browned bits (the fond) from the bottom of the pan. Let it bubble and reduce by half (about 2 minutes).
  6. Make the Sauce Base: Gradually whisk in the warm vegetable broth until smooth. Bring to a gentle simmer. Stir in the Dijon mustard and Worcestershire sauce. Season lightly with pepper and salt.
  7. Finish the Sauce: Simmer for 5 minutes until the sauce thickens enough to coat the back of a spoon. Remove the skillet from the heat and allow the sauce to cool slightly (about 2 minutes) before whisking in the room-temperature sour cream vigorously until smooth. Do not boil the sauce after adding the cream.
  8. Combine and Serve: Return the sautéed mushrooms to the sauce. Taste and adjust seasoning. Fold in the cooked noodles gently, ensuring everything is coated. Garnish lavishly with fresh parsley before serving immediately.