One-Pot Vegetarian Mushroom Stroganoff

Ingredients

• extra virgin olive oil 3 tablespoons
• white onion 1 large piece
• mushroom 1 pound
• garlic clove 3 cloves
• dried thyme 1 tablespoon
• wheat flour 3 tablespoons
• vegetable stock 3.5 cups
• salt 0.5 teaspoons
• ground black pepper 0.25 teaspoons
• pasta 7 ounces
• milk 0.5 cups
• hard cheese 1 to taste
• parsley 1 to taste

Tools

• large skillet
• spoon

Instructions

1. Heat part of the oil in a large skillet or pot over medium-high heat. Add the onion and sauté until golden at the edges.
2. Add more oil and the mushrooms. Sauté until golden brown and any released liquid has cooked off.
3. Reduce the heat to medium. Add the remaining oil, garlic, and thyme. Cook, stirring frequently, until the garlic is fragrant. Stir in the flour until the vegetables are evenly coated. Pour in the vegetable broth, salt, and black pepper, stirring well to prevent lumps and scraping up any browned bits from the pan.
4. Bring the mixture to a boil, then add the dried noodles. Gently stir so the noodles are evenly covered with liquid. Cook briefly, then add the milk. Continue cooking, stirring occasionally, until the noodles are al dente. If the pan looks dry, add a splash more broth. Stir gently so the noodles do not stick or break.
5. Taste and adjust with more salt and black pepper if needed. Garnish with Parmesan cheese and parsley, then serve immediately.

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