Mushroom Stroganoff

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, finely diced
• Salt
• 1-1/2 pounds mixed mushrooms stemmed and sliced into 1/4-inch pieces
• 1/2 cup white wine (sub sherry for half the liquid)
• 1 cup vegetable stock
• 2 tablespoons soy sauce
• 1-1/2 teaspoons Dijon mustard
• 1/2 cup créme fraicirc;che or sour cream
• Black pepper
• Handful of chopped parsley leaves, for serving
• Mashed potatoes, wide egg noodles or rice, for serving

Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.

Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened. Thicken if needed with flour.

Take the pan off the heat, and stir in the mustard and créme fraîcirc;che. Taste, and season with salt and black pepper. Scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.