Creamy Mushroom Stroganoff

Ingredients:

• 3 tablespoons unsalted butter
• 2 medium onions, sliced
• 1 kilo white button mushrooms, thickly sliced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 6 garlic cloves, minced
• 75 ml cup dry white wine
• 235 ml vegetable broth
• 2 teaspoons vegetarian Worcestershire sauce
• 2 teaspoons Dijon mustard
• 85 grams sour cream
• 2 tablespoons chopped fresh parsley
• 225 grams extra wide egg noodles, cooked and drained

Instructions:

• Coat inside of Crockpot™ slow cooker with nonstick cooking spray. Melt butter in large skillet over medium-high heat. Add onions, half of mushrooms, thyme, ½ teaspoon salt and ¼ teaspoon pepper; cook and stir 3 minutes or until mushrooms have cooked down slightly.
• Add remaining mushrooms. Cook 15 minutes or until mushrooms are tender and liquid has almost completely evaporated.
• Add garlic; cook 2 minutes. Pour in wine; cook and stir 1 minute.
• Remove to slow cooker. Stir in broth, Worcestershire sauce and mustard.
• Cover; cook on HIGH 2 hours or on LOW 4 to 4 ½ hours. Turn off heat. Let cool 10 minutes.
• Stir in sour cream, parsley and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Divide noodles evenly among four plates; top with stroganoff to serve.