JENNIFER'S MUSHROOM STROGANOFF:

Comfort food at its best.............

1 package EXTRA WIDE NOODLES
1 can CREAM OF MUSHROOM SOUP (Campbell's Healthy Request) or 2 cups Pacific Organic or Imagine Cream of Mushroom soup (in aseptic box - sold at Trader Joe's, Nature's, Fred Meyer Health Section)
½ tub SOUR CREAM (I use Knudsen Free)
1/3 cup MILK (preferably 1 percent or nonfat) or soymilk
1 1/3 cup VERY DRY SHERRY
4-5 DRIED MUSHROOMS (porcini, chanterelle, shitake... or a mixture)
15-20 medium-large MUSHROOMS, thickly sliced (we use crimini)
4-8 cloves GARLIC, minced
1 cup PARMESAN CHEESE
1 tsp SALT
1 tsp BLACK PEPPER
½-1 tsp CAYENNE PEPPER (or hot paprika if you don't like it too spicy)
1 T.VEGETABLE OIL (canola or safflower is best)

1. Saute onion and mushrooms in oil for approx. 10 minutes (this seems long, but it is necessary to get the mushrooms to brown properly).
2. Add garlic and saute for approx. 2 more minutes.
3. Add can of soup, sour cream, milk, and spices. Reduce heat and simmer while noodles cook. When noodles are done, drain and put in a large casserole dish. Pour sauce over noodles and stir.
4. Add 3/4 cup of the cheese and mix well. Top casserole with remaining cheese. Bake, uncovered, for 25-30 minutes. **
5. OPTIONAL: We add tofu to our stroganoff. If you are not tofu shy and want a healthier higher protein stroganoff, add ½-1 cake extra firm tofu (or better yet, a baked spiced tofu -- Nature's has one that is called "savory tofu" by Soy Deli that works great -- diced, to the saute before you add the garlic, saute for 2-3 minutes, then add garlic, saute for 2 minutes, and proceed from there. ***