Add 1 tablespoon oil and the sliced portobello mushrooms.
Season with a pinch of salt.
Saute, until the liquid, sweats out, about 7 minutes.
Once the liquid cooks out of the mushrooms, they will behind to brown.
Sprinkle with the Ooomami seasoning and stir as needed until cooked through.
Remove from pan and set aside, covering with foil.
Cook the Meatballs
Add the frozen meatballs to the pan and saute until heated through about 10 minutes.
Add the remaining olive oil and onion. Season with the reamining pinch of satl.
Cook for another 5 minutes, stirring occasionally, unitl softened.
Add the garlic and cook 30 seconds longer.
Whisk in the mustard and stir to coat.
Deglaze the Pan
Carefully add the white wine to the pan, scraping up any browned bits.
Whisk in the Liquids
Carefully pour in the chicken broth.
Spoon in the sour cream and stir to combine.
Fold in the Pasta
Carefully pour the pasta into the pan and fold to combine.
Add the mushrooms back to the pan, and the fresh thyme and toss once again to coat.
Garnish with freshly chopped parsley and serve.
Packing in par-boiled noodles makes this recipe come together quickly. If you want, you can boil egg noodles, drain and fold them into the stroganoff fresh. We just like the minimal prep and limited clean up of cooking them ahead of time. Pork or beef meatballs work great in this recipe! Use whatever you have on hand. If you don't have portabella mushrooms, substitute baby bellas washed and sliced thin. Classic white mushrooms work well in this recipe too. This recipe is shown on a camp stove but can be made directly over the fire, on any grill, or on a traditional range top.