Mushroom Stroganoff

I hate to say it, but I am a huge fan of Noodles & Company. My favorite dish is the Mushroom Stroganoff. So today I wanted to try to recreate it. So I went to the store and picked up 2 lbs of mushrooms. Luckily I had a huge pan as I totally underestimated how many mushrooms were in 2 lbs.

Served over Egg Noodles with a little freshly grated Parmesan cheese, this was a great meal.

Mushroom Stroganoff

• 2 pounds white mushrooms, sliced into 1/4-inch thick slices
• 3 tbs vegetable oil
• 1 tbs butter
• 1 onion, sliced thinly
• 2 tsp garlic powder
  
• 1 cup beef broth
• 2 tablespoon Dijon mustard
• 1/2 cup sour cream
• Salt and ground pepper
• 1 lb egg noodles
• 1/4 cup Parmesan cheese

In a large pan, heat the oil and butter over medium high heat.  Slice the onion into thin strips and add to the pan.  Cook for 5-6 minutes until they are lightly browned.

Next add the sliced mushrooms and continue to cook in a covered pan for 6-8 more minutes.  Stirring occasionally.

Next add the beef broth (You can use vegetable broth if you want to make this a vegetarian dish) and simmer uncovered for 10 minutes or until the sauce starts to reduce and thicken.

Add the dijon mustard and garlic powder and cook for another minute or two.  Then remove the pan from the heat and stir in the sour cream.  Add salt and pepper.  Taste to adjust for seasoning.

In another pot bring 2 quarts of water to boil and cook the egg noodles.

Serve the Mushroom Stroganoff over the warm egg noodles and top with Parmesan cheese.