One of my favorite vegetables in the world is mushrooms. Mushrooms of all kinds. That earthy flavor and tender texture is divine. I use mushrooms in almost anything that can take them- in chili, soup, stews, pastas, salads, on sandwiches, raw or cooked. I don’t understand people who don’t like them. Who are those people and what is wrong with them?!?
- 6 tbsp unsalted butter
- 1/4 cup onion, diced
- 2 garlic cloves, microplaned
- 2 lb. mixed fresh mushrooms, sliced (I used shiitake, crimini, and button)
- 2 tbsp all-purpose flour
- 1 cup dry white wine
- 1 cup chicken or vegetable broth
- 1 dash Worchestershire sauce
- 1/4 tsp beef bullion base
- 3/4 cup sour cream
- 2 tbsp minced fresh parsley
- Salt and freshly ground pepper, to taste
- Cooked egg noodles
In a large skillet over medium-high heat, melt the butter. Add the onion and sauté until lightly golden, 2 to 3 minutes. Add the mushrooms and cook until they have softened and reduced by at least half. Add the flour and stir. Add in the wine, broth, and Worchestershire sauce. cook until most of the alcohol has evaporated, about 2 minutes. Remove from the heat, and stir in the sour cream and the parsley. Season with salt and pepper. Serve over the egg noodles. Serves 4.