Mushroom Stroganoff

This is a great vegetarian main course that doesn't take alot of time to prepare. I normally use a combination of button mushrooms and cremini, but have also made it with the addition of portobello.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 1  onion, chopped
• 1 1⁄2 lbs  mixed mushrooms, sliced thickly or quartered
• 1⁄2 cup white wine
• 1 -2  tablespoon flour
• 1  cup vegetable broth
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup sour cream
• 2  tablespoons fresh parsley, chopped
•  egg noodles, cooked according to package and tossed with butter and fresh parsley

Directions

1. Melt butter in large saucepan over medium-high heat. Add onions and mushrooms and cook until mushrooms have released all their liquid, about 8-10 minutes.
2. Add wine and cook until slightly reduced, about 3 minutes.
3. Sprinkle flour over mushroom mixture, add broth, salt and pepper. Bring mixture to a boil. Reduce heat to medium-low and simmer 3-5 minutes until sauce is slightly thickened.
4. Add sour cream and parsley. Stir until smooth and heated through, do not let it boil.
5. Serve over buttered egg noodles or rice.