About this recipe:Onions and mushrooms are cooked in butter, then tossed with soured cream and vegetable stock to make a creamy sauce for pasta or mashed potatoes.
1/2 (500g) pack egg noodles
1 large onion, chopped
350g portobello mushrooms, sliced
350ml vegetable stock
350ml soured cream
3 tablespoons plain flour
4 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Cook egg noodles according to packet instructions. Remove from heat, drain, and set aside.
At the same time, melt butter in a large heavy frying pan 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 pan, stir in vegetable stock, being sure to stir in any browned bits off the bottom of the pan. Bring to the boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the pan.
Remove the pan from the heat, stir together the soured cream and flour; then blend into the mushrooms. Return the pan 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 egg noodles.
Made it healthier.
I used gluten free plain flour instead of regular plain flour. Reduced fat soured cream for less fat. Swapped the noodles for rice. It made the meal gluten free and is absolutly delicious.
Since finding out I have a cows milk allergy I now use tofutti sour supreme instead of sour cream and it comes out yummy every time. - 21 Apr 2011