Mushroom Stroganoff

Mushroom Stroganoff

Had I planned this meal in advance, it would have been served with egg noodles.  However, this was a reaction to mushrooms that I had that were quickly passing their prime, so I had to make do with the rotini in my pantry.  You could add cooked, sliced beef or chicken to make this a main dish, but most of my weeknight dinners are vegetarian, so it was perfect as is for me.  To be truly vegetarian, use veggie stock instead of beef stock.

-1 box desired whole wheat pasta shape, cooked al dente
-2 Tbsp butter
-1 onion, diced
-32 oz mushrooms, cleaned and thickly sliced
-3 Tbsp flour
-1 c beef broth/ stock
-1 Tbsp Worcestershire sauce
-1 Tbsp dijon mustard
-1/2 tsp salt
-1/2 tsp pepper
-1/2 tsp thyme
-1/4 c white wine
-1/2 c light sour cream

Melt butter in large pot, over medium high heat.  Saute onion until softened, 5 minutes.  Add mushrooms, cook until they begin to release water, about 5 more minutes.  Add flour, cook, stirring well for 1 minute.  Add broth/ stock, Worcestershire, dijon, salt, pepper, thyme, and wine.  Simmer until thickened, about 5 minutes.  Remove from heat, stir in sour cream, toss with noodles.  Serve immediately, garnished with fresh parsley if desired.