A couple weeks ago, the weather was especially cold and I had a very large maitake mushroom hanging around here that needed to be used and Stroganoff seemed like the best idea. I love stroganoff, a mushroomy, sour cream sauced egg noodle dish at I find perfect for cold days when I need something a little rich. If you don't like sour cream, omit for a tasty mushroom sauce.
When cleaning a maitake mushroom, use a brush and don't get it wet.
1/2 lb egg noodle
2 tablespoons butte
5 oz cremini mushrooms, cleaned and slice
5 oz maitake mushrooms, cleaned and slice
1 shallot, dice
2 garlic cloves, dice
pinch red pepper flake
1/2 teaspoon fresh thyme leave
1 tablespoon flou
large splash white win
14 oz mushroom stock, warm/heate
1/4 cup sour cream
Cook noodles as packaging instructs. Set aside.
In a pan, melt butter. Sauté mushrooms, shallot, garlic and red pepper flakes 10-12 minutes. Sprinkle flour and nutmeg into pan, stir to coat. Push mushrooms to one side of pan and deglaze with wine. Add warm mushroom stock. Stir and once thickened, add sour cream. Season with salt and pepper. Toss in pasta and serve hot.