Mushroom stroganoff is the vegetarian version of the renowned classic Russian dish, beef stroganoff. It is savoury, comforting, creamy and full of umami flavours. Earthy mushrooms, such as cremini, button, or portobello, are typically used in the rich, meaty texture that makes a great substitute for beef stroganoff, rather than the usual beef . The saut ed onions and garlic provide a deep, aromatic base flavour, increasing the heartiness of this dish. The sauce is a smooth mix of vegetable broth and sour cream or Greek yoghurt, so it achieves the classic tangy creamy consistency of a stroganoff. Though again, it is not strictly necessary, some versions incorporate a hint of Dijon mustard for a subtle sharpness which balances the mushrooms as well as the richness of the sauce. Smoky, mellow warmth from paprika; the tang of fresh thyme or parsley adds brightness and herbaceousness at the end. White wine and/or Worcestershire sauce are splashed in to add complexity and the result is an intense taste and savoury nature. Mushroom stroganoff is usually served over wide egg noodles, mashed potatoes, or even rice. The creamy sauce coats the noodles or whatever accompaniment you choose, and it makes for a most succulent bite. While it is, by design, vegetarian, it is often requested to be vegan since plant-based butter and cream can be used to give it its creamy texture. It's very comforting in flavour, so it's a favourite of vegetarians and lovers of mushrooms. The mushroom stroganoff is not only filling and satisfying but is an exemplar of how simple ingredients become flavorful and sophisticated when prepared well.

• 450 gms baby bella mushrooms
• 3 tbsp butter
• 1 small onion
• 4 clove garlic
• 1.5 cup vegetable stock
• 3 sprig thyme
• 1/2 cup greek yogurt
• 3 1/2 tbsp flour
• Black pepper
• Parmesan cheese
• Parsley

• Bring salted water to a boil in a large pot.
• Cook wide egg noodles according to the package instructions until they are al dente. It works well to cook both parts simultaneously so that both will be ready at about the same time.
• Add butter to a large saut pan. Heat it over medium-high heat.
• Now add the onions, thinly sliced, into the pan. Stir occasionally until they become soft and slightly golden, which should take about 5 minutes.
• Once the onions are soft, add the last two tablespoons of butter, chopped garlic and sliced baby bella mushrooms. Toss everything together and continue to saut for an additional 5-7 minutes, until the mushrooms are cooked through and moisture released from them.
• Add the dry white wine to the skillet, and scrape up the browned brown bits from the bottom of the pan with a wooden spoon. This will add richness and flavour to your sauce.
• Let the wine simmer for 3 minutes over low-medium heat, allowing the alcohol to cook off and the liquid to reduce slightly.
• In the meantime, whisk the vegetable stock with the Worcestershire sauce and flour in a separate bowl. This paste will thicken the sauce after being cooked.
• Add the prepared vegetable stock mixture to the pan with mushrooms. Stir well and add sprigs of fresh or dried thyme to the sauce.
• Simmer for some 5 minutes, stirring occasionally, till the sauce has thickened a little.
• Lower heat and gradually stir in Greek yoghurt (or sour cream) until well incorporated. It's what makes this stroganoff creamy and smooth.
• Add fresh flavour with kosher salt and black pepper just cracked.
• While the sauce is cooking, drain the cooked egg noodles and set them aside. Reserve some pasta water. You're likely to find that there will be a good chance you want your stroganoff sauce a bit thinner. Add some of the pasta water if necessary.
• Add the egg noodles to the skillet with the mushroom mixture when the sauce is done. Toss the noodles gently in the sauce until well coated. If the sauce is too thick for your taste, you can thin it out by adding a little of the reserved pasta water.
• Serve the Mushroom Stroganoff immediately, garnished with freshly grated Parmesan cheese, chopped fresh parsley, and extra black pepper. Serve this hearty and creamy vegetarian dish with crusty bread or a fresh salad to round out a meal.