Title: Mushroom Stroganoff
Categories: Entree Vegetable
Yield: 6 Servings
| 1 | qt | Hot water |
| 1 | lb | Fresh mushrooms |
| 1/2 | | Onion, minced |
| 4 | tb | Butter |
| 1 | pn | Thyme,salt,pepper |
| 1 | c | Sour cream |
| 2 | tb | Brandy, sherry |
| 1 | lb | Egg noodles |
| 2 | oz | Dried mushrooms |
Soak the dried mushrooms in a quart of hot water for several hours. Drain,
reserving the liquid. Wash mushrooms under running water, one by one, and
trim off the hard stems. Cut in wide strips. Strain the liquid through
cheesecloth, there should be about 2 cups. Simmer the liquid until it is
reduced by slightly more than half. Thickly slice the fresh mushrooms.
Saute the minced onion in butter until they are transparent, then add the
sliced fresh mushrooms and toss over high heat until they have released
their excess water and it is starting to evaporate. Season with thyme, salt
and pepper to taste. Add the soaked mushroom strips and reduce the heat to
medium-low. Gradually whisk the mushroom liquid into the sour cream, and
add this mixture to the mushrooms. Simmer gently, stirring often, for 15 to
20 min. Stir in the brandy and sherry. Boil the noodles in salted water
until they are just tender, but not yet soft. Serve with stroganoff sauce,
and a crisp salad.