1/2 cup sliced white button mushrooms
1/2 cup sliced shiitake mushrooms
1/2 cup sliced baby portobello mushrooms
12 ounces wide, flat egg noodles
1 medium onion, chopped
3 garlic cloves, minced
3/4 cup low-sodium vegetable stock
1/2 cup sour cream
2 tablespoons all-purpose flour
3 tablespoons unsalted butter
2 tablespoons vegetable or canola oil
1 teaspoon paprika
1 teaspoon freshly chopped parsley
Kosher salt and fresh ground black pepper (to taste)
In a large pot, bring 6 cups of salted water to a rolling boil.
Add egg noodles and cook according to the packaging for an al dente consistency. Drain and set aside egg noodles.
Add 2 tablespoons butter to a large skillet over medium-high heat and melt butter.
Add the chopped onion to the skillet, and sauté until the onions become soft and translucent, about 3 to 5 mins.
Add vegetable oil, followed immediately by the garlic and sliced white button, shiitake and baby portobello mushrooms. Carefully toss mushrooms and onions together.
Sauté the mushrooms until they start to brown, about 5 mins.
Add the remaining tablespoon of butter, flour, paprika and a large pinch of salt and pepper.
Stir all ingredients and allow the vegetables to cook down, about 3 to 5 mins.
Add vegetable stock. Gently stir the mixture and partially cover.
Reduce heat to medium-low and allow the gravy to thicken.
Once the gravy is thickened, add parsley and sour cream to the skillet. Mix to fully incorporate the sour cream into the stroganoff.
Add salt and pepper to taste.
Continue to cook until the stroganoff mixture is homogenous and the sauce is silky.
Portion out the egg noodles in individual bowls, and top with stroganoff.
Garnish with a dollop of sour cream, a pinch of paprika and freshly chopped parsley.
Pro tip: For fewer calories, use a low-fat sour cream and half the butter.