Mushroom Stroganoff With Truffle Buttered Noodles

It was a cool evening, and I wanted to prepare something earthy and rich in flavor. Mushrooms are one of my favorite things to cook with; they are so versatile. Most Stroganoff recipes call for beef, but you can easily substitute mushrooms in most dishes that call for them. We carry a wide array of dried mushrooms at our onsite farm store, and I wanted to do something creative that satisfied my urge for a rich and earthy dish. I also used Kluski Noodles, a traditional Polish egg noodle, and dressed them with an ultra-rich butter with Truffles from France. This is not an everyday meal, but you have to splurge on occasion.

• 1 oz Dried mushrooms of your choice (we choose Porcini and Morrel)
• 6 oz Fresh cremini mushrooms
• 2 tablespoons olive oil
• 6 Scallions with greens
• 2 Tablespoons flour
• 1 lb Egg noodles - boiled
• 1 Garlic clove thinly sliced
• ¼ Cup Parsley
• 3 Sprigs of thyme
• 5 Tablespoons chives
• 1 1/2 Cups reserved mushroom water
• Few dashes of pepper flakes
• ½ Cup sour cream
• 2 Tablespoons Worcestershire sauce
• 3 Tablespoons truffle butter
• Several teaspoons of high-quality olive oil
• Salt and pepper to taste

Preparation Time - 15 Minutes Cook Time - 25 Minutes Serving - 4 to 6

1. First, hydrate the dried mushrooms in 3 cups of boiling water. First, boil the water, turn off the burner, and soak the mushrooms for at least 5 minutes. Reserve the liquid.
2. Roughly chop the hydrated mushrooms and set aside
3. Slice crimini mushrooms about 1/4" thick
4. Set the burner to medium and heat a large saute pan. Drizzle 2 tablespoons of olive oil into the pan. Place sliced cremini in the pan with a dash of salt. This will draw out the moisture of the fresh mushrooms, making them more flavorful.
5. Chop the scallions, both the white and the greens, approx 1/4" thick
6. Add the scallions to the saute pan along with the hydrated mushrooms. Cook everything together for another 3 minutes.
7. Now is the ideal moment to prepare the salted water for the Kluski Noodles. Follow the instructions on the package to cook them. We prefer our noodles to be slightly firm, so we cook them until they are just al dente.
8. Add 1 1/2 cups of reserved mushroom liquid or beef stock to the mushroom mixture, and sprinkle with flour. Stir everything together and cook until the liquid thickens about 5 minutes.
9. Thinly slice the garlic and roughly chop the herbs. Add these to the mushroom mixture. If you like a bit of spice, add a few chili flakes.
10. Put 1/2 cup of sour cream in a small bowl and whisk in 1/4 cup of mushroom hydrating liquid. Pour this mixture into the mushroom mixture. Add Worcestershire sauce and adjust the seasoning with salt and pepper to your taste. Turn off the stove.
11. Now it's time to season the cooked noodles. Start by chopping some chives and spreading them evenly on the noodles. Add salt and pepper to your taste and mix. Next, add the butter and a drizzle of olive oil while the noodles are still hot to melt the butter easily. Mix the noodles delicately to incorporate the seasoning. Serve and savor this delicious dish!