Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 1 pound cremini mushrooms, sliced (450g)
  • 1/2 teaspoon dried thyme (2.5ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 2 tablespoons all-purpose flour (30g)
  • 1 1/2 cups vegetable broth (360 ml)
  • 1/2 cup sour cream (120ml), full fat for best results
  • 2 tablespoons chopped fresh parsley, for garnish (optional) (15 ml)
  • Egg noodles for serving, cooked according to package instructions

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add the sliced mushrooms to the skillet. Stir in the dried thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms have released their moisture and are browned, about 8-10 minutes.
  3. Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1 minute to create a roux.
  4. Gradually whisk in the vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer, then reduce heat and cook for 5 minutes, or until the sauce has thickened slightly.
  5. Remove the skillet from the heat and gently stir in the sour cream. Be careful not to boil the sauce after adding the sour cream, as it may curdle.
  6. Taste and adjust seasoning with salt and pepper as needed. Serve immediately over cooked egg noodles, garnished with fresh parsley, if desired.