Ingredients
- 1 (8 ounce) white or baby bella mushrooms, quartered
- 1/2 large sweet onion, chopped
- 1/2 cup beef broth
- 1/2 teaspoon worcestershire sauce
- 1/2 cup sour cream
- 1 (heaping) teaspoon flour
- Fresh snipped parsley
- Salt and freshly ground pepper, to taste
- Cooked pasta (I used linguine) or egg noodles
How to Make
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Step 1: Cook pasta or egg noodles (amount for 2 servings) Drain and reserve cooking water.
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Step 2: Saute onion and mushrooms in 1Tblsp olive oil or butter until soft. Remove from skillet. Pour in the beef broth and worcestershire sauce; bring to a boil and reduce by about 1/3. Return onion/mushroom mixture to skillet and combine well.
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Step 3: Mix the sour cream and flour until smooth. Add to skillet, mix, and continue cooking until the sauce is thickened. Add in fresh parsley, salt & pepper.
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Step 4: Serve over pasta or add pasta into the skillet and mix with sauce. Use some of the reserved pasta cooking water to thin if necessary.
We hope you enjoy this recipe!
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