Mushroom Stroganoff

Korkin''s Note:

Easy way to get that delicious stroganoff flavor without the time or meat! I love to use dried mushrooms because rehydrating them creates such a rich broth, and they also have a more pleasant texture for eating. You can get dry shitake mushrooms in the Asian foods section, and they usually cheaper there. However, for a more elegant dish, dried morrels, chanterells or porcini mushrooms are very nice. Drink with dark beer or pinot noir.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 cup dried mushroom
• 4 cups beef broth
• 2 tablespoons butter
• 1 onion , chopped
• 1 tablespoon flour
• ½ cup sour cream
• 12 ounces egg noodles

Directions:

1. Bring the mushrooms and broth to a boil in a sauce pan. As soon as it boils, take it off the heat and let steep for at least 20 minutes.
2. Saute the onions in butter in a large skillet until soft, about 15 minutes.
3. Add the flour and stir. Cook for at least two more minutes, until the flour is fully absorbed and starting to change color.
4. Slowly add the mushroom broth, bring to boil until thickened.
5. Reduce heat to low and add the sour cream. Season to taste with salt and pepper.
6. Serve over egg noodles cooked according to directions.