Creamy Vegetarian Wild Mushroom Stroganoff

Ingredients

1 lb egg noodles
3 tbsp olive oil
1 small yellow onion, finely chopped
4 cloves garlic, finely chopped
1 lbs mixed mushrooms (button, cremini, enoki, shiitake)
¾ cup dry white wine
2 tbsp flour
1½ cups vegetable stock
1 tbsp Worcestershire sauce
1 tbsp Smak Dab Beer Chipotle Mustard
3 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
1/3 cup sour cream or full fat Greek Yogurt
Kosher salt and freshly cracked black pepper
Optional toppings: freshly grated Parmesan cheese, chopped fresh parsley, extra black pepper, chille flakes

Add 1 tbsp olive oil to a large sauté pan over medium-high heat. Add the onion, and cook until fragrant and slightly translucent, about 5 minutes. Add the remaining oil and cook the mushrooms undisturbed so they get slightly caramelized along the edges. After 5 minutes, stir in the garlic and cook until fragrant, 2-3 more minutes. Add the white wine to deglaze the pan, and allow to reduce by about half, scrapping the browned bits off the bottom of the pan.
Meanwhile, cook the noodles to package instructions in salted water.
Reduce the heat to medium and sprinkle the flour over the mushroom mixture- mix well. Pour in stock, Worcestershire sauce, mustard and add the thyme. Simmer for 6-8 minutes, until thick and reduced so the sauce coats the back of a spoon. Add the sour cream and gently fold into the sauce. Taste and season with salt and pepper.
Serve immediately with egg noodles and garnish as you wish!