Ingredients:

  • 21 oz (600 g) Mixed Mushrooms (Cremini, Oyster, Shiitake), Sliced or roughly chopped
  • 3 Tbsp (45 g) Unsalted Butter, Divided
  • 1 Tbsp (15 ml) Olive Oil
  • 1 large (150 g) Shallots or Yellow Onion, Finely diced
  • 3 cloves Garlic, Minced
  • 1 Tbsp (15 g) All-Purpose Flour
  • 1 tsp (5 g) Smoked Paprika
  • 1/4 cup (60 ml) Dry Red Wine (or Sherry/Brandy), Optional
  • 1 1/2 cups (350 ml) Vegetable Stock (low sodium), Heated gently
  • 1 tsp (5 ml) Dijon Mustard
  • 5 oz (150 g) Crème Fraîche (or full-fat Sour Cream)
  • 2 Tbsp Fresh Parsley, Chopped, for finishing
  • Salt and Black Pepper, To taste
  • 10 oz (280 g) Wide Egg Noodles

Instructions:

  1. Prepare Noodles: Bring a pot of salted water to a boil. Cook egg noodles according to package directions, drain, and set aside, reserving about 1/2 cup (120ml) of the starchy cooking water.
  2. Sear Mushrooms (The Key Step): Heat 1 Tbsp butter and 1 Tbsp olive oil in the large skillet over medium-high heat until shimmering. Add half of the prepared mushrooms. Cook undisturbed for 3-4 minutes until the moisture evaporates and the mushrooms are golden brown and caramelized. Season lightly with salt.
  3. Repeat Searing: Remove the first batch of mushrooms and set aside. Add another 1 Tbsp of butter and repeat the searing process with the remaining mushrooms. Remove and reserve all mushrooms. (The pan bottom should have brown residue, or fond.)
  4. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 Tbsp of butter to the skillet. Add the diced shallots/onions and sauté for 4–5 minutes until soft and translucent.
  5. Bloom Spices and Garlic: Add the minced garlic and smoked paprika. Stir continuously for 30–60 seconds until fragrant. Do not let the garlic burn.
  6. Deglaze: Pour in the dry red wine (if using) and use a wooden spoon to scrape up all the lovely brown bits (the fond) stuck to the bottom of the pan. Let the wine reduce by half (about 1 minute).
  7. Create the Roux: Sprinkle the 1 Tbsp of flour over the mixture and stir well for 1 minute to cook out the raw flour taste.
  8. Simmer: Gradually whisk in the warm vegetable stock until the sauce is smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly (about 3 minutes).
  9. Temper the Cream: Remove the pan from the heat. In a small bowl, stir the Dijon mustard into the crème fraîche. Crucially, spoon 2 large spoonfuls of the hot sauce into the cream mixture and whisk immediately (this tempering step prevents the cream from shocking and separating).
  10. Combine and Finish: Pour the tempered cream mixture into the skillet. Gently stir until fully incorporated.
  11. Return Mushrooms: Return the reserved browned mushrooms to the pan. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, use a splash of the reserved pasta water to thin it slightly.
  12. Serve: Stir in most of the chopped fresh parsley. Serve immediately over the hot egg noodles.