Vegetarian Mushroom Stroganoff

Sixteen ounces of mushrooms might sound like a lot, but they cook down significantly, and browning them well before adding the flour and broth is what gives this stroganoff its deep, savory base without any meat at all.

Sour cream stirred in at the end (or cashew cream, for a dairy-free version) gives the sauce its classic tang and body, and keeps the whole dish sitting comfortably within a vegetarian diet. Cooking the noodles separately and combining them just before serving keeps them from soaking up too much sauce and going mushy. A little Dijon mustard in the sauce adds a sharp note that balances all that creaminess.