As for this recipe, I learned a few things. Definitely do NOT overcook egg noodles. They get soggy and clump together. Also, one and a half cups of sour cream is waaayy too much (and I usually LOVE sour cream). If something seems like a lot, it probably is so start with a lower amount. The last thing I learned: read the reviews if at all possible on a recipe, and heed their advice. I did not do that this time, and definitely wish I did. As stated before, the recipe had too much sour cream and not enough seasoning to it. Well, hopefully I'll try it again someday!
- 3 tablespoons butter
- 1 large onion, chopped
- 3/4 pound portobello mushrooms, sliced
- 1 1/2 cups vegetable broth
- 1 1/2 cups sour cream-you really only need 1/2 cup
- 3 tablespoons all purpose flour
- 1/4 cup chopped fresh parsley
- 8 ounces dried egg noodles
- I added two cloves of garlic; any other veggies and/or seasonings are recommended. Meat could be added easily as well
Bring a large pot of water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain and set aside
At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl and set aside.
In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
Remove pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley and season to taste with salt and pepper. Serve over cooked eggs noodles.
Total Time: 30 minutes