Use a large pot and fill with slightly salted water. Bring the water
to a boil. Add the egg noodles and cook for 7 minutes. Remove from the
heat. Drain the noodles and put aside.
While waiting for the water to boil, use a large and heavy skillet
over medium heat to melt the butter. Cook the onion in the melted butter
until soft. Increase heat to medium-high. Add the sliced mushrooms. Cook
until they are browned and limp. Remove from the skillet and put in a
bowl. Put aside.
Stir the vegetable broth in the same skillet, making sure to stir any
of the browned bits from the bottom of the pan. Boil, cooking until the
mixture is 1/3 reduced. Decrease heat to low. Put the mushrooms and
onion back in the skillet.
Remove the pan from heat. Stir sour cream and flour together. Blend
into the mushrooms. Put the skillet back on the burner. Keep cooking
over low heat until the sauce thickens. Add parsley and season with salt
and pepper to taste. Serve over either steamed rice or cooked egg
noodles. This recipe yields 4 servings.
If you are a novice vegetarian cook, start with these simple recipes
and work your way into more complicated dishes. For the more experienced
cook, you may just enjoy making and serving these dishes to family and
friends for the fun of it. Either way, you will find that these are well
received by all who are treated to them.
