Mushroom Stronganoff

Comforting and delicious and easy to make.

1 package dried mushrooms, any kind (save the water as it will be added to the sauce)
3 cups fresh mushrooms (portabellos and white button are good choices but any kind will do)
2 large shallots or 4 small
4 cloves garlic
1 tablespoon olive oil
1 tablespoon butter
1/2 cup red wine
1 tablespoon flour
1 cup vegetable broth or beef
Fresh thyme
1/4 cup creme fraiche or sour cream
salt pepper and hungarian sweet paprika
1 package taglatelli or egg noodles cooked (reserve cooking liquid)

Rehydrate the dried mushrooms by covering with hot water, about one cup.

Heat one large skillet over medium high heat. Add in olive oil, butter, onion and garlic and stir until soft. Add in fresh mushrooms and leave them for 2 minutes, you want them to brown and if you keep moving them around they will not brown. After two minutes stir them and add in the rehydrated mushrooms, saute for 2 more minutes and add in wine and let reduce down.

Add in flour, paprika and season with salt and pepper. Let the flour cook a bit, another 2 minutes and then add your stock and stir until smooth, the sauce should be thin. Add in fresh thyme, about a tablespoon and then add creme fraiche or sour cream.

Serve over taglatelli or egg noodles.