Mushroom Stroganoff

Ingredients:

1 lbs fresh mushroom of choice (I like to to a mix)

1 lbs egg noodles

Optional: 3/4lbs ground beef, cubed chuck roast, or shredded beef

1 medium onion (sliced)

1 quart broth - mushroom, bone, beef, or veg

2 cloves garlic diced

2 Tbsp Worcestershire sauce

2 Tbsp sour cream

1 Tbsp mustard

Olive oil

Spices: thyme, sage, salt & pepper

Directions:

1. Heat a large pot or dutch oven on medium high, drizzle olive oil to lubricate the pot then add half the mushrooms and onions. Sprinkle lightly with salt and stir regularly. When the mushrooms start to release their liquid add 2 tsp thyme and 1 tsp sage and half the diced garlic. Remove the Mushrooms and onions from the pot to a separate bowl, add more olive oil to the pot and cook the second batch of mushrooms the same way. If cooking with meat I prefer to brown the meat in the pot before cooking the mushrooms to enrich their flavor. Season with salt pepper and thyme.

2. When the second batch of mushrooms is done, pour a half cup of broth into the pot and use that to deglaze the bottom, scraping up all the little bits stuck to the bottom with your spoon. Pour the rest of the broth in the pot and reintroduce the rest of the mushrooms and onions (& meat).

3. Turn the heat down to medium low. Add Worcestershire sauce, sour cream, and mustard. Let this simmer while you cook the pasta. Salt to taste.

4. On a separate burner bring a pot of salted water to boil for the pasta. Pour in the egg noodles and cook for 5-7 minutes. Strain it out when Al Dente.

5. Serve in a bowl with the pasta in the bottom and ladling the stroganoff over the pasta.

Cook time 30-40 minutes - Serves 4