Mushroom Stroganoff

Mushroom Stroganoff

4 portabella mushrooms
8oz onion, minced
1 tsp tomato paste (substitute with ketchup if necessary)
8 oz egg noodles
3 Tbsp butter, unsalted
2 Tbsp oil
appx 187ml dry red wine (use one whole single serving bottle)
1/2 Tbsp brown sugar
1 Tbsp flour
1/2 cup sour cream
1/2 cup broth
1/2 tsp thyme
2 tsp salt
dash of liquid smoke
1/4 tsp cayenne pepper

Bring 4 quart of water to a boil. Add noodles and cook al dente (about 5 minutes, but the package usually has instructions on boiling time)
Drain noodles and place back in pot off the heat. Stir in 2 Tbsp of the butter and cover.

Slice mushrooms
Heat 1 Tbsp of oil on medium-hi in a large skillet or dutch oven pot.
Saute mushrooms and thyme for about 5 minutes until lightly brown.
Remove mushrooms from pan.
Melt the remaining 1 Tbsp of butter in skillet and saute onions, brown sugar, tomato paste, and salt until the onion is starting to brown. Add flour, cooking about a minute, then stir in wine and broth. Simmer a few minutes to thicken.
Slowly spoon in the sour cream and stir till smooth. Return the mushrooms to the pan. and allow the sauce to re-heat them.
Serve over the noodles.