Black Oyster Stroganoff

INGREDIENTS

● 12 ounces Four Star Mushrooms black oyster mushrooms, trimmed and sliced (5 to 6 cups)
● 1⁄2 medium onion, thinly sliced
● 2 tablespoons olive oil, divided
● 1⁄2 teaspoon kosher salt, plus more as needed
● 2 small black garlic cloves
● 2 cups Roasted Mushroom
● Stock (page 232), chicken stock, or vegetable stock,
divided
● Freshly ground black pepper
● 8 to 10 ounces boneless ribeye, cut into 2 × 1⁄2-inch slices
● 2 tablespoons butter
● 2 tablespoons double-concentrated tomato paste
● 1⁄2 cup white wine
● 2 thyme sprigs
● 12 ounces wide egg noodles or pappardelle
● 1 teaspoon Dijon mustard
● 1⁄3 cup crème fraîche
● 1⁄3 cup sour cream
● 2 tablespoons chopped fresh parsley

DIRECTIONS

• Preheat the oven to 425 degrees F.
• On a baking sheet, toss together the onion slices, 1 tablespoon of olive oil, and salt.
• Roast for 12 to 15 minutes, or until the onion is softened and the edges are beginning to char; set aside.
• In a blender or food processor, purée the black garlic and 1⁄2 cup of the mushroom stock until smooth; set aside.
• Lightly season the ribeye with salt and pepper.
• Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat, place the beef in the skillet, quickly sear, and then transfer to a plate.
• Lower the heat to medium-high and add the butter.
• When the butter foams, add the mushrooms to the skillet and sauté (in batches if necessary) for 8 to 10 minutes, or until nicely caramelized.
• Stir in the onion, the beef, and tomato paste and cook for 1 to 2 minutes, or until the tomato paste has darkened.
• Add the wine and continue to cook for 1 to 2 minutes until the liquid is reduced by half.
• Stir in the remaining 1 1⁄2 cups of stock, the black garlic–stock mixture, and the thyme sprigs.
• Turn the heat to medium-low and simmer, stirring often, for 15 to 20 minutes, or until the beef is tender and the sauce is reduced and has thickened slightly.
• Taste, and adjust the seasoning with salt and pepper.
• While the beef is simmering, bring a large pot of lightly salted water to a boil over medium-high heat.
• Add the egg noodles and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
• Stir the mustard, crème fraîche, and sour cream into the beef mixture and simmer (do not boil) for an additional 3 to 4 minutes, or until the sauce is smooth and thickened.
• Stir in the pasta and toss until well coated.
• Taste, adjust the seasoning, if needed, with salt and pepper, sprinkle with parsley, and serve.