We’ve been making this once or twice a year since 1996!
1 large onion sliced thin
5 sticks of celery, sliced thin, including greens
4 T olive oil
6 c or about 1 ½ lbs fresh mushrooms, white button or baby bella *even better include some shiitake or other types* quarter or slice thickly if you use large ones
½ t mixed herbs or herbs de Provence
1 t basil
1 heaping teaspoon paprika
1 heaping tablespoon flour
1 ¼ c stock
salt and pepper to taste
1/3 c sour cream or plain yogurt
chopped fresh parsley
Heat the oil in a stew pot. Add the onions and celery and saute over medium low heat until the onions soften. Add the mushrooms and cook for 5 minutes. Mix the herbs, basil and paprika with the flour, and stir it into the cooking mushrooms. Continue cooking for 2 or 3 minutes more, then add the stock, add salt and pepper and cook over low heat for 10 minutes more. Meanwhile, start the egg noodles.
Remove from heat and stir in the sour cream or yogurt. Return to the stove over low heat until heated through. Do not allow it to boil. Serve over egg noodles with more sour cream and fresh parsley on the side.
Adapted from “The Complete Vegetarian Cookbook” page 170