Ingredients
Scale
- 8 oz fresh mushrooms (cremini or button), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 cup sour cream (or Greek yogurt)
- 8 oz wide egg noodles (or rice)
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté chopped onions until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Stir in sliced mushrooms and cook until golden brown, approximately 8-10 minutes.
- Pour in vegetable broth and sprinkle with dried thyme. Simmer for 3-4 minutes, scraping the bottom of the pan.
- Reduce heat to low; stir in sour cream until fully combined. Adjust thickness with more broth or water if necessary.
- Cook pasta or rice according to package instructions until al dente.
- Drain pasta (if using) and combine with the creamy mushroom sauce in the skillet, tossing gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg