The One With The Mushroom Stroganoff

I am a sucker for all things comfort food or as my amazing mother-in-law would say "stick to your ribs kinda meals".   One of my favorite dishes to eat in the winter time was Beef Stroganoff with Egg Noodles. This dish has been served to people since the late 1800's and is still appearing on restaurant menus today.  The challenge for me was how can I make this dish hearty and filling without the use of beef and beef stock?

List of ingredients:

1 Stick of Butter
3 Shallots or 1 Large Yellow Onion Diced
4 Tablespoons All Purpose Flour
1 12 oz. Can of Vegetable Broth
1 Teaspoon of Mustard
6 oz. Sliced White Button Mushrooms
3 Tablespoons Olive Oil
1/3 Cup Sour Cream
1/3 Cup White Wine( The Cheap Stuff, usually found in large bottles or a box for under $8)
Salt and Pepper to taste

1  1lb box of Farfalle Pasta or Egg Noodles
8 Cups Water
1 Tablespoon Salt
2 Tablespoons Olive Oil

Alright lets get cooking!

- Heat up 3 tablespoons of olive oil in a medium size frying pan. Once the oil is heated (you can check this by flicking tiny drops of water into the pan, if it crackles you are ready) add your sliced mushrooms. Cook them thoroughly for 3-5 minutes on a medium heat setting. The mushrooms will get darker in color and become more limp. If you are having a hard time judging when they are done just turn off the heat and try one. You will not get sick from an undercooked white mushroom. Once the mushrooms are done empty them into a strainer and let them sit out so all the excess oil drains off. Set them aside as you start to prepare your stroganoff.

- In the same frying pan you used for the mushrooms (why would you want to dirty up more dishes for the same meal) melt  your butter over medium heat and add your diced shallots or onions. You will cook them for 1-2 minutes until they are tender.

- Now whisk in your flour (whisk until all flour has been absorbed by the butter). Then count to 10 mississippi in your head while whisking your flour/butter/onion mixture around. This is important for the overall thickness and consistency of your stroganoff.

- Next slowly whisk in your vegetable stock (so no lumps occur). This is probably the step where most people go wrong, no one like lumps of flour in their meal. Whisk until everything is incorporated and bring that sucker up to a slow boil.

- Once the mixture has begun to boil whisk in your sour cream. While it is still boiling add the white wine, mustard, and mushrooms.

- Now you are in the home stretch, while your stroganoff continues to cook,  add some salt and pepper (season to taste); start with a teaspoon of each and continue on from there.

- Continue to cook your stroganoff until the consistency will coat a spoon evenly, it will  appear to be the consistency of  gravy.

- Remove the stroganoff from the heat and place a soup pot on the stove. Make sure it is deep enough for the water and the noodles. Add 8 cups of water, oil, and salt and bring to a boil.

- When the water reaches a boil add your pasta  (egg noodles will cook much faster than farfalle). Have a strainer ready to go when your noodles have reached their desired tenderness (this varies for everyone, my wife tends to like things on the al dente' side) pour them out into the strainer.

- Now it is time to eat! Don't forget to top with some parm. Enjoy!