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How to make it

  • Heat saute pan over high heat and add 3 tablespoons olive oil. Add mushrooms and cook for three minutes, until soft.
  • Add garlic and shallots and toss.
  • Season with salt and pepper.
  • Cook for 2 additional minutes until onions and garlic become fragrant.
  • Remove from heat and add cognac, deglazing the pan, carefully.
  • Return pan to heat and add whipping cream. Reduce heat and simmer, until reduced by half.
  • Once reduced to half, remove from heat. Stir in mustard and sourcream.
  • Season with salt and pepper.
  • Cook noodles according to directions. Drain, mix with butter and chopped parsley while still hot.
  • Top with stroganoff sauce.

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