Mushroom Stroganoff

Yet another dish I never ate as a child unless you count convenience food versions. Hamburger Helper this time, rather than Campbell's Soup. Even though I never ate the real deal and only have photos and imagination to base this recipe on, I've managed to get carnivore approval on this one 3 times over!

- 2 cloves garlic, crushed
- 1 white onion, halved and cut in half inch slices
- 8 oz mushrooms, sliced (your choice, I've used white buttons and portabellas with equal success)
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 can evaporated skim milk + half a can water (liquids at room temperature)
- half a teaspoon Dijon mustard
- 4 dashes vegetarian Worcestershire sauce
- 1 teaspoon dried dill (optional)
- salt and freshly ground pepper to taste
- two-thirds cup frozen peas

Egg noodles tossed with parsley and butter
Sour cream or yogurt

Heat a large skillet over medium high heat. Add one tablespoon of oil, mushrooms, onions and a pinch of salt. Stir well and cook, covered, for 2 minutes (If you've planned well, your pasta water is boiling. Put your egg noodles in during this step!). Watch out for a huge cloud of steam when you lift the lid. Now saute the onions and mushrooms until everything is soft and beginning to brown. Add in the garlic and cook until fragrant, just another minute or so. By now, the pan should be fairly dry, so go ahead and stir in the second tablespoon of oil, give it a minute to heat up, and then sprinkle the flour over everything. Stir well, until everything is coated with the floury roux, and then cook, stirring continuously for 2-3 minutes.

Continuing to stir constantly, pour in the canned milk and then just enough water to make a slightly-too-thin sauce. Bring to a boil, and then lower the heat to simmering. The sauce will begin to thicken. If it gets too thick, add a touch more water (preferably from the egg noodles you're cooking).

Stir in the Worcestershire, Dijon mustard, peas, dill, and season to taste. Cover and remove from heat. Allow to stand for 5 minutes to let the peas heat through. Spoon over egg noodles and top with a dollop of sour cream or yogurt.