Mushroom Stroganoff

Pairs well with the 2020 Pinot Noir.

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

2 tablesoons extra-virgin olive oil
1 yellow onion, finely diced
salt
1 1/2 pounds mixed mushrooms, stemmed and sliced into 1/4 inch pieces
1 tablespoon chopped fresh thyme
2 garlic cloves, finely chopped
1/2 cup white wine
3/4 cups vegetable stock
2 tablespoons soy sauce
2 teaspoons dijon mustard
3/4 cup creme fraiche or sour cream
black pepper
1/2 teaspoon nutmeg, stirred into creme fraiche

Place a large skillet on medium- high heat. Add olive oil and onion, season with salt, and cook for 2-3 minutes until softened. Add the garlic, mushrooms, and thyme, and stir to combine. Cook for 8-10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.

Pour in the wine to deglaze the pan, scrapping up any browned bits on the bottom, then cook for about 1 minute. Add vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and slightly thickened.

Take the pan off the heat, and stir in the mustard and the creme fraiche. Taste, and season with salt and black pepper. Scatter with parsley and serve over your choice of mashed potatoes, wide egg noodles or rice.