Mushroom Stroganoff


I vaguely remember eating beef or chicken stroganoff when I was a kid, but I haven't eaten it since.  Since it's been quite a few years, I thought that it was high time to tackle the dish myself.  I came across this recipe on A Blog About Food and decided that it was the one to try.  I especially liked that it used mushrooms in place of meat.  This recipe went from stove top to table in under 30 minutes, which scores a point with me!  We both enjoyed this meal and wouldn't mind adding it to our repertoire for quick, week-night meals.

3 1/2 cups uncooked Medium Egg Noodles
1 tablespoon Olive Oil
5 (4 ounce) packages Gourmet-Blend Mushrooms (I used a combination of button, cremini, and shiitake)
1 Onion, chopped
3 tablespoons Flour
1 1/2 cups Milk
3 tablespoons Dry Sherry
1/2 cup Sour Cream
Salt & Pepper, to taste
Chopped Chives or Scallions, to garnish (optional)

Cook noodles according to package directions.  Meanwhile, place the oil in a dutch oven over high heat. Add the onions and mushrooms and cook for about 10 minutes or until browned, stirring frequently.  Add the sherry and some salt and continue to cook.  While the mushroom mixture cooks, place the flour in a small bowl.  Whisk in the milk until combined.  Remove the cooked mushroom mixture to a bowl and gradually pour the milk mixture into the hot pan.  Cook, whisking constantly, for about 3 minutes, or until thickened.  Add the cooked noodles, the mushroom mixture, and sour cream to the thickened milk sauce.  Stir until combined.  Add salt and pepper, to taste.  Garnish with chopped chives or scallions.