Mushroom Stroganoff

Instructions

1. Prepare the mushrooms
   Clean the mushrooms thoroughly with a damp paper towel. Slice them into even pieces, about 1/4 inch thick. For shiitake mushrooms, remove and discard the stems before slicing.
2. Sauté the aromatics
   Heat the olive oil in a large, deep skillet over medium heat. Add the sliced onions and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Cook the mushrooms
   Increase the heat to medium-high and add the sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and begun to brown. Season with salt and pepper.
4. Create the sauce base
   Add the butter to the mushrooms and allow it to melt. Sprinkle the flour over the mushrooms and stir constantly for 1-2 minutes to cook the flour. Add the vegetable broth gradually while stirring to prevent lumps from forming.
5. Flavor the sauce
   Stir in the Dijon mustard, Worcestershire sauce, and smoked paprika. Let the sauce simmer for 3-4 minutes until it begins to thicken. Reduce the heat to low.
6. Finish the stroganoff
   Remove the skillet from the heat and allow it to cool slightly for 1-2 minutes. Gently stir in the sour cream until fully incorporated. If the sauce is too thick, add a splash of vegetable broth. Return to low heat just until warmed through, being careful not to boil.
7. Serve the dish
   Serve the mushroom stroganoff over cooked egg noodles. Garnish with freshly chopped parsley and additional black pepper if desired.