Guam Pay-Less Markets

Mushroom Stroganoff with Fresh Pasta

- 2 cups Flour
- 2 Eggs + 1 egg yolk
- Pinch of salt
- 1 tsp Olive oil
- 3 tbsp Unsalted butter
- 1 small White onion, thinly sliced
- 4 cloves Garlic, minced
- 1-pound Portabella mushrooms
- 2 cups spinach
- 1/2 cup Dry white wine
- 1 ½ cups Vegetable stock
- 1 tbsp Worcestershire sauce
- 3 1/2 tbsp Flour
- 1/4 tsp Dried thyme
- 1/2 cup Plain Greek yogurt
- Kosher salt and freshly-cracked black pepper
- optional toppings: Freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper fresh thyme garlic toast

Pasta Dough: Add flour and salt to a bowl and make a well in the middle. Add the olive oil, eggs and egg yolk. Using a fork, start whisking the eggs. Add flour from the edge, a little at a time until eggs are fully incorporated. Move to a lightly floured surface and knead for 7 minutes. Let rest for 1 hour.
Divide dough into 4 equal pieces. Using a pasta roller, roll pasta out to about 1/8 inch thick. Cut into strips and toss in flour. Repeat for remaining dough. Set aside until ready to cook.
Add 2 tablespoons butter, garlic and mushrooms. Continue cooking for 5-7 minutes, until the mushrooms are tender. Add spinach and toss. Deglaze with white wine, and let simmer for 3 minutes.
In a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally, until slightly thickened. Then, stir the yogurt into the sauce. Taste and season with salt and pepper as needed.
Serve immediately over the noodles and garlic toast. Finish with optional toppings.