Ingredients
2
Tbsp
Vegan butter
4-8
oz
Cremini mushrooms
(Finely minced)
1
small
Sweet onion
(diced)
to taste
Kosher salt and black pepper
1
lb
Beyond or Impossible
2
cloves
Garlic
(minced)
½
tsp
Dried thyme
3
Tbsp
All-purpose flour
¼
cup
Dry white wine
4
cups
Veggie or Vegan Beef Broth
2
Tbsp
Worcestershire sauce
1
Tbsp
Dijon mustard
8-12
oz
Mafalda or other noodle
½
cup
Vegan Sour cream
2
Tbsp
Fresh parsley
(optional, chopped)
Directions
1
Get the hamburger (1 lb) cooking in a pan or in the oven. Make sure to break it into crumbles as it cooks.
2
Get a pot of water going for the noodles (8-12 oz) and cook them separately.
3
While that is going, Melt butter (2 Tbsp) in a large skillet over medium heat. Add mushrooms (4-8 oz, Finely minced) and onion (1 small, diced); cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes. Season with salt and pepper (to taste) to taste.
4
Stir in garlic (2 cloves, minced) and thyme (½ tsp); cook until fragrant, about 1 minute.
5
Whisk in flour (3 Tbsp) until lightly browned, about 1 minute.
6
Stir in wine (¼ cup), scraping any browned bits from the bottom of the skillet.
7
Add the broth (4 cups), Worcestershire sauce (2 Tbsp), and Dijon mustard (1 Tbsp). Season with salt and pepper (to taste). Bring to a boil; cover, reduce heat, and simmer for 10 minutes.
8
Stir in sour cream (½ cup) until heated through, about 1-2 minutes.
9
Add the cooked hamburger and noodles to the pot and mix it all together.
10
Serve immediately, garnished with parsley (2 Tbsp) if desired.