This dish was a good stepping point for me. I had three things going at once while cooking this one up. Of course the last step of the recipe caught me off guard considering I had just started sauteing when I read it: “serve over cooked egg noodles.” I knew there was a new bag of noodles out for a reason… I managed fine enough though. Starting the noodles right as I finished sauteing timed well. I guess I’m just developing a natural touch for this art. There were two things I learned from this dish.
1) “cook until the mixture has reduced by 1/3.” I know it reads straightforward enough; however, I was still surprised to learn this literally means cook until 1/3 of the original amount has evaporated. Of course I took it off the heat too soon, but since we have sour cream to add, I think for this dish less is more. A little too creamy is much better than a little too watery.
2) Don’t boil sour cream. I didn’t but I’m glad I broke my rule and asked about this beforehand. In step 4, once the sour cream is added, make sure it doesn’t return to a boil. It apparently curdles. Gross.
1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, chopped
3 cups mushrooms, sliced
1 cup dry white wine
1 cup vegetable broth
1/2 cup sour cream
2 tbsp all-purpose flour
1. Heat olive oil in a large heavy skillet over medium-heat. Add onion and garlic, and saute, stirring until softened.
2. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned.
3. Stir in wine and vegetable broth; bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low.
4. In a small bowl stir together the sour cream and flour; then blend into the mushrooms sauce. Cook for an additional 5-10 minutes, stirring occasionally, to prevent sticking.
5. Stir in the parsely, and season to taste with salt and pepper. Serve over cooked egg noodles.
I thought some seitan (a soy protein that’s the best replacement when a dish needs meat) would be pretty good in this dish, but I was firmly convinced otherwise. That being said, the mushrooms are your “meat” replacement here, so feel free to use a lot if you like mushrooms. I’m so-so on mushrooms, so this dish was ok for me. I ended up putting old bay on it. I still say some ground seitan would be perfect, but maybe that’s just the carnivore in me talking…