I already posted this over on the "Creamed Mushroom" thread, but thought you all on this thread might enjoy it as well. This is one of my favorite mushroom recipes that I've adapted & tweaked over the years from The Vegetarian Epicure, Book Two. It's good & substantial enough to satisfy meat-eaters as well, thus makes a terrific dish for mixed company of both vegetarians & non-vegetarians. Good crusty bread & a big mixed green salad are all you need to make this a wonderful meal.
Mushroom Stroganoff (adapted from The Vegetarian Epicure, Book Two)
1/4# fresh Shitake mushrooms
1/4# fresh Oyster mushrooms
1/4# fresh Cremini mushrooms
1/2# fresh White Button mushrooms
1/2 medium onion, chopped
4 tablespoons butter
Pinch of dried thyme
Salt to taste
Fresh-ground black pepper
1=1/4 cup chicken broth
8-ounce container sour cream
2 tablespoons brandy
1/4-cup dry sherry
1# or so of wide egg noodles
2-3 teaspoons poppy seeds
Butter to toss with egg noodles
Cook noodles according to package directions, drain, & toss with a few tablespoons of butter & the poppyseeds. Cover & set aside.
Wash the mushrooms thoroughly under running water, trim, (removing any tough stems), & slice thickly. In a large skillet, saute onion in the 4 tablespoons butter until transparent, then add mushrooms & continue cooking until they have released their excess moisture & it's starting to evaporate. Add thyme, chicken broth, & 3 tablespoons of the sour cream, lower heat, & simmer gently for 15 minutes, stirring often. Add brandy, sherry, salt & pepper to taste, & the rest of the sour cream, stirring gently just until sour cream is heated thru. Do not overheat or sauce will curdle, but this is just an appearance issue & won't affect the taste. Taste & correct seasoning if necessary.
Serve over noodles. Although the sour cream "might" curdle a little, leftovers are just as tasty nuked in the microwave for lunch the next day.