For me, mushrooms are practically the new beef. When sauteed with a little butter or oil and salt and pepper...I'm powerless against them. I can't stop eating them. In pasta, on pizza, straight from the skillet with my fork. And when you're not in the mood to buy that 8 dollar lb. of grass-fed beef, or you've had 3 burgers in the last 7 days--Ahem-- a salty sauteed mushroom is really a great option when you want something, you know, a little substantial.
I pulled from a few different recipes I found online and then just started adding stuff, tasting, and then adding more until it tasted how I wanted it. The sauce totally grew on me. In fact, I wanted another fat bowl of it the second I finished the first bowl. And, I even ate it for lunch the next day which says a lot because normally, for me, most leftovers are hugely disappointing. But my friends, not as disappointing as last night's American Idol results where I was forced to say goodbye to our sweet little mullet-boy, Alex Lambert who had more talent in his left dimple than most of those other earnest kids had in their entire nervous bodies. Shook my head is what I did. Shook my head at our TV and said something like "disappointed in this country."
Anyway. I decided to raise a glass to Alex and make some stroganoff. I really do urge you to tweak these ingredients however you see fit. For us, the dijon mustard stole the show.
I feel like I won't sleep well tonight unless I apologize for the photo here. I think at the end of the day, a brown meat-looking sauce just isn't that pretty. Too bad I didn't have any fresh parsley to sprinkle on top. That would have helped.
2 packages sliced mushrooms--any kind you'd like
1 large shallot (or small onion) diced small
2 cloves garlic, chopped
1 can beef broth
1/4 (give or take) cup sour cream (would plain greek yogurt work here? Probably.)
2 tablespoons dijon mustard
s and p to taste
a little butter
a little flour
1 package egg noodles, cooked and tossed with butter
In a large skillet heat a little oil until it's pretty good and hot. Throw in the mushrooms and don't touch them for a few minutes. Turn down the heat a little and add the shallot and garlic and a little salt and pepper. Stir. Turn the heat down to low and just let that hang out.
In a medium sauce pan melt some butter, about 2 tablespoons. Add about 2 tablespoons flour and stir constantly for about a minute. Add the can of beef broth and whisk. Let that thicken on low heat for a few minutes and then add the sour cream and mustard and some s and p. Here's where you taste and adjust. Want a little more kick? Add pepper and mustard. Want it creamier? Hit the sour cream.
When the sauce seems right to you, pour it into the mushroom skillet and mix everything together. If it doesn't seem thick enough, just keep it on low heat and it will eventually thicken. This shouldn't take long. Serve over egg noodles.