Mushroom Stroganoff

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• mixed mushrooms, sliced Cremini, shiitake, oyster, and/or chanterelles are especially good
• butter, unsalted
• olive oil
• shallots, finely diced
• cloves garlic, minced
• fresh thyme leaves
• all-purpose flour
• dry Alsatian Riesling
• vegetable or mushroom stock
• Dijon mustard
• whole-grain mustard
• sweet paprika
• freshly grated nutmeg
• crème fraîche
• fresh lemon juice
• chopped flat-leaf parsley
• chopped fresh chives
• salt and pepper
• fresh spaetzle, or wide egg noodles

Cook

Directions

1. Heat a large skillet over medium-high heat. Add 1 tbsp butter and the olive oil. Add the mushrooms in batches so they brown rather than steam. Cook until deeply golden around the edges, about 6 to 8 minutes. Transfer to a plate.
2. educe the heat to medium. Add the remaining 1 tbsp butter and the shallots. Cook for about 3 minutes until softened. Add garlic and thyme and cook for another 30 seconds
3. Sprinkle the flour over the shallots and stir for about 1 minute. Pour in the Riesling, scraping up the browned bits from the bottom of the pan. Simmer for 2 to 3 minutes so the wine reduces slightly. Add the stock, Dijon mustard, whole-grain mustard, paprika, nutmeg, salt, and several grinds of black pepper. Simmer gently for about 5 minutes.
4. Return the mushrooms to the skillet. Lower the heat and stir in the crème fraîche. Cook gently for another 3 to 4 minutes until the sauce is creamy and coats the mushrooms. Do not let it boil aggressively after adding the crème fraîche. Stir in the lemon juice, parsley, and chives. Taste and adjust salt, pepper, or mustard.
5. Cook the spaetzle according to the package directions. Drain, then toss briefly with 1 tbsp butter (optional). Spoon the mushroom stroganoff generously over the spaetzle and finish with parsley, chives, black pepper, and, if you want it especially luxurious, a small spoonful of crème fraîche.