Noodles & Co. Mushroom Stroganoff

For everyone who lives here in Georgia, I feel very sorry for you, because we're all missing out on one of the greatest restaurants I know of.  It's called Noodles & Company, and no knock off version will ever be able to compete.  I miss it more every day, so whenever Stuart and I get the chance to go back to Colorado, that is always on my must-eat-there list. They have the most delicious pasta dishes and now even serve salads and sandwiches! (But I always stick to the noodles).  My top three favorite dishes are Penne Rosa, Pesto Cavatappi, and Mushroom Stroganoff.  While we were eating at their Breckenridge location last week it hit me....I could do this! Their recipes are not easily accessible to the general public, but with a little determination I was able to track down a pretty good replica of their Mushroom Stroganoff. (Sorry, Noodles, I wouldn't have to do this if you'd open a store or two in Atlanta).

There are two ways to make it: one with meat, one without. This time I opted vegetarian style (aka I forgot to pick up the meat at Publix). But click the "print this recipe" button down below for the full recipe with seared beef tips.

Ingredients
1 lb egg noodles (cooked al dente)
1 medium yellow onion (diced)
4 tsp jarred garlic (or 4 cloves fresh garlic, chopped)
2 pounds white mushrooms (although Noodles uses portobello so you pick your favorite)
1 cup cream
1 Tbsp. Canola oil
1/4 cup Sherry
1 tsp Kosher salt and cracked black pepper (to taste)
1 Tbsp. Olive oil
1 cup sour cream
1 Tbsp. Herbs de Provence
1 Tbsp. chopped parsley leaves
Shaved Asiago cheese

Directions
1. Cook pasta to al dente then chill in ice cold water. Drain, toss with olive oil, and set aside. (Nifty little trick, eh?)

2. Heat a large sautee pan. Add the canola oil and begin to sautee the onions.

3. Add the garlic, Herbs de Provence and mushrooms. Stir well.
Disclaimer: I had never heard of Herbs de Provence so I went looking for a recipe to make this herb blend. However, I opened my spice cabinet, and there it was! Thanks to my mom for shopping with me! What would I do without her?

4. Deglaze the pan with the Sherry.  (Basically, just pour it around the edges, let it sit for a minute, then stir. This technique is more important when you cook the meat, but the Sherry adds good flavor to the whole dish).  Stir the pan and bring to a boil.

5.  Add cream and bring to a boil. Then add sour cream and salt and pepper to taste.

6.  Add the cooked pasta, toss to coat, pour into a platter.

7. Top with cheese and parsley...eat up while it's hot!

Print this recipe

Thanks to this website for helping me!