Mushroom Stroganoff | Rhodes Food Group

Ingredients

• 400 g pasta noodles
• 45 ml (3 Tbsp) olive oil
• 30 ml (2 T) butter
• 1 onion, chopped
• 2 clove garlic, crushed
• 400 g wild mushrooms, halved
• 250 g button mushrooms
• salt and freshly ground black pepper
• 3 springs of fresh thyme (or ¼ tsp dried thyme)
• grated zest of one lemon
• 125 ml (½ cup) dry white wine (or vegetable stock)
• 375 ml (1½ cups) prepared vegetable stock, hot
• 1 x 50 g sachet Rhodes Quality Tomato Paste
• 45 ml (3 T) all-purpose flour
• 250 ml (1 C) sour cream