Mushroom Stroganoff

1. Sauté Onions

Warm two tablespoons of extra-virgin olive oil over medium heat. Add a finely diced yellow onion and a pinch of salt, stirring occasionally for about 2 to 3 minutes until the onion becomes tender and translucent.

2. Cook Mushrooms

Add 1 1/2 pounds of sliced mixed mushrooms, two sprigs of fresh thyme, and two finely chopped garlic cloves to the skillet. Allow the mushrooms to caramelize without stirring too frequently, for about 8 to 10 minutes, until they release their moisture and become golden brown.

3. Deglaze with Wine

Pour in 1/2 cup of white wine to deglaze the pan, stirring for about a minute, allowing the wine to reduce slightly.

4. Simmer the Sauce

Add 1 cup of vegetable stock and 2 tablespoons of soy sauce. Simmer and reduce the mixture for about 5 to 7 minutes, until it thickens slightly.

5. Finish the Sauce

Remove the skillet from the heat. Stir in 1 1/2 teaspoons of Dijon mustard and 1/2 cup of crème fraîche. Season with salt and freshly ground black pepper to taste.

6. Serve

Spoon the Mushroom Stroganoff over a bed of mashed potatoes, wide egg noodles, or rice. Dust with a pinch of sweet paprika and scatter a handful of chopped parsley over the top before serving.