my favorite kind of dinner is one that can be contained in a bowl, easy to put together and even easier to consume. this is a veganized version, though using butter and cream is totally cool too.
button mushrooms were used, though any kind would suffice. the stems were removed, to be used to make veg stock, though if stems are your thing, you can use them too. —Lan | MoreStomach
button mushroom, stems removed and sliced
large onion, diced
water or veg stock, up to 1 cup*
cloves of garlic, minced
dijon mustard, heaping
smoked paprika, really amount to taste
flat leaf parsley, rough chopped
noodles, cooked according to package instructions
in a large pan, heat up a healthy splash of olive oil (medium high). add in the onion and garlic, saute until fragrant, anywhere from 5-10 minutes, you’re not aiming to caramelize it, though if it does, don’t freak out, it just adds another layer of flavor. *season with salt*
add in the mushrooms and saute. the mushrooms will brown and release a lot of liquid. don’t be alarmed.
at this point, boil noodles according to package instructions
dd in the white wine and scrape the bottom of the pan to get all the good brown bits. next, add in the dijon mustard and healthy splash of worchestershire sauce.
allow the mixture to reduce down, scraping the pan periodically.
spoon the flour over the mushrooms, minimum 1 tablespoon, or up to 2 tablespoons. stir the mushrooms until the flour has been incorporated into the oils/liquid/onions. slowly add in the water or stock, liquid amount at your discretion, depending on how saucy you it to be.
allow for the mixture and flour to warm though and thicken.
add in the yogurt and paprika, stir until fully incorporated.
by this point, the noodles should be done. the dish can be served with the sauce ladled over the noodles, or the noodles can be added into the pan and mixed through with the mushrooms.