MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Stroganoff
 Categories: Mushrooms, Hwrbs, Wine, Dairy, Pasta
      Yield: 4 servings
 
      2 tb Extra-virgin olive oil
      1    Yellow onion; fine diced
           Salt
  1 1/2 lb Mixed mushrooms; stemmed,
           - sliced in 1/4" pieces
      2    Fresh thyme sprigs
      2 cl Garlic; fine chopped
    1/2 c  White wine
      1 c  Vegetable stock
      2 tb Soy sauce
  1 1/2 ts Dijon mustard
    1/2 c  Creme fraiche or sour cream
           Black pepper
           Sweet paprika; for dusting
    1/2 c  Parsley leaves; chopped,
           - to serve
           Mashed potatoes, wide egg
           - noodles, or rice;
           - to serve
 
  Place a large (12") skillet on medium-high heat. Add olive oil and
  onion, season with salt, and cook for 2 to 3 minutes until
  softened. Add the mushrooms, thyme and garlic, and stir to combine.
  Cook for 8 to 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, scraping up any browned bits
  on the bottom, then cook for about 1 minute. Add the vegetable
  stock and soy sauce, and cook for 5 to 7 minutes until the liquid
  has reduced and is slightly thickened.
  
  Take the pan off the heat, and stir in the mustard and creme
  fraiche. Taste, and season with salt and black pepper. Dust with
  paprika, scatter with parsley and serve with your choice of mashed
  potatoes, wide egg noodles or rice.
  
  Recipe by Hetty Lui McKinnon
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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