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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 tablespoon(s) butter |
1 onion chopped |
2 clove(s) garlic minced |
3/4 pound(s) mushrooms cremini or button |
1 cup(s) vegetable broth |
1/2 cup(s) red wine |
1/2 tablespoon(s) worchestershire sauce |
1/2 cup(s) sour cream |
2 tablespoon(s) flour |
egg noodles |
Directions:
1. Melt butter in a large skillet. Add onion and cook until softened. Add mushrooms and garlic and cook over medium-high heat until mushrooms start to brown. Add the stock, wine, soy sauce and Worcestershire sauce. Stir to combine thoroughly, scraping the bottom of the pan. Bring to boil and cook until liquid has reduced by 1/3. This is a good time to start cooking the pasta. Stir flour into sour cream (prevents lumping) and add to pan. Remove from heat and mix thoroughly. Cook until slightly thickened. Season to taste (we thought it needed pepper but no salt) and serve over hot egg noodles.
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