Cook noodles according to package directions, omitting salt and fat; drain.
While noodles cook, heat a large Dutch oven over high heat; generously coat pan with cooking spray. Add mushrooms and onion; cook 10 minutes or until browned, stirring frequently.
While mushroom mixture cooks, place flour in a bowl. Gradually add milk, stirring with a whisk until smooth. Add sherry and next 3 ingredients, stirring with a whisk. Transfer cooked mushroom mixture to a large bowl. Gradually add milk mixture to hot pan, stirring with a whisk. Cook, whisking constantly, 3 minutes or until slightly thickened.
Stir sauce and cooked noodles into mushroom mixture. Stir in sour cream; sprinkle with chives, if desired. Serve immediately.
Shortcut kitchen tip
To chop chives quickly and safely, hold the chives in a bunch, and place them on a clean cutting board. With a sharp knife, chop the chives to the desired size. To prepare the chives ahead, chop them, and place in a zip-top plastic bag; store in the refrigerator until you need them.
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Added 3-5 cloves garlic and 2 tsp fresh chopped Thyme to the onions / mushrooms when cooking. We used coconut milk and substituted half the butter with coconut oil. We didn't go thru all the shifting of ingredients to other bowls either. After cooking noodles and buttering them, added those to the mushroom mixture and used that now empty pot for heating the sauce. This needs more salt but safer to add it after serving in bowls to adjust. Also needs more sour cream than stated. We added at least a quarter cup more.
This is really delicious and easy. I have no idea why Indiegirl thought it was bland. I find it anything but. I sometimes add a minced clove of garlic to the onions & mushrooms but then I add garlic to a lot of recipes. It adds a little to the recipe but It's great without the garlic, too. Leftovers keep well for several days. You can freeze it but if so defrost in the fridge. You don't want to curdle the sour cream by trying to defrost using heat.
This is a solid recipe that we've made many times. Typically we use regular mushrooms, since they're cheaper. It needs a good amount more salt than written, but otherwise, it's a great recipe without the meat. If you want more flavor (as another reviewer noted), you can easily boost the flavor with some dried herbs added when you're sauteing the mushrooms.
This recipe was quick and easy, but incredibly bland. I used baby bella, shiitake, and crimini mushrooms and half and half instead of milk. We had leftovers and added kale and a bit of bacon to those, which made it tastier, but not a favorite. I don't think I'd make it again, although it is a decent base. You just have to find ways to bump up the flavor.
I'm giving this five stars because of its health potential and it's quite easy. Read on...
Tonight I tried a healthier alternative that works amazing.
Instead of sour cream, I used unsweetened plain greek yogurt. I used fat free. It is just as rich as sour cream and only about 100 calories of it in the whole recipe.
Next time I'll try coconut flour instead of white flour, but I used white tonight.
I also used unsweetened soy milk instead of regular milk. My husband didn't notice a thing different about our meal tonight, and neither can I! Tastes just as good or better. Love it. =D
I also replace sherry with apple cider vinegar.