Ingredients
1 to 2 lb wide egg noodles
3 to 4 ounces dry porcini mushrooms
1/2 cup of beef stock
2 to 3 tbl olive oil
1/2 cup of water
2 tbl dry sherry
1 to 2 tbl soy sauce
kosher salt
1/2 tsp thyme
1/4 tsp nutmeg
1/4 stick butter
1/3 cup freshly chopped tarragon
2 to 3 tbl flour
2 to 3 tbl butter
1/4 cup of cream
3 tbl sour cream
2 tbl freshly grated parmesan(optional)
Preparation
Combine the water and dry porcini mushrooms in a container for at least a half hour. Times may vary. When the mushroom are plump get a small stock pot and fill it 3/4 ways with water and set it over high heat until it comes to a boil. Then add salt liberally and than egg noodles. While that stock pot is heating up remove plump porcini mushrooms and add to a preheated fry pan that has been drizzled with the olive oil. Sprinkle with salt. Let the mushrooms cook on one side for 2 to 3 minutes than add soy sauce and sherry. Shake the pan and let it cook down another 3 to 5 minutes. Now addd the beef stock and the mushroom water. Simmer for 5 minutes more adding thyme and nutmeg. You may want to adjust the spice amounts listed according to your taste. Remove the mushrooms from the stock. In another preheated sauce pan add 2 tbl flour and 2 tbl butter to make a roux. cook until dark brown in color. slowly start to add the beef/nushroom broth stirring to remove lumps until all the stock hs been added. finish with cream and sour cream. add mushrooms back in. Butter noodles add chopped fresh tarragon and some parmesan if desired
