12 oz (340g) of your choice of gourmet mushrooms (e.g., shiitake, oyster, or cremini), sliced
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried thyme
1/4 cup dry white wine (optional)
1 cup vegetable broth
1 cup sour cream or a dairy-free alternative (such as cashew or coconut yogurt)
Salt and pepper, to taste
8 oz (225g) cooked egg noodles or pasta of your choice
Fresh parsley, chopped, for garnish
Instructions:
Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions and cook until they become translucent, about 3-4 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are browned and have released their moisture, about 5-7 minutes.
Stir in the paprika and dried thyme, and cook for an additional 1-2 minutes.
If using white wine, pour it into the skillet and cook for 2-3 minutes to let it reduce slightly.
Pour in the vegetable broth and bring the mixture to a simmer. Allow it to simmer for about 5 minutes, or until the liquid has reduced by half.
Reduce the heat to low, and stir in the sour cream (or dairy-free alternative) until the sauce is creamy and well combined. Season with salt and pepper to taste.
Serve the creamy mushroom stroganoff over cooked egg noodles or pasta. Garnish with chopped fresh parsley.