Frauganoff aka Vegetarian Stroganoff

SHOP (6 servings)
Pappardelle Pasta (dried or fresh about 10 oz.)
Fresh Mushrooms (about 1 pound mixed variety
Lemon (1 for zest)
Garlic Cloves (2 large
1 Yellow Onion finely diced
Fresh Parsley Leaves (1 small bunch)
Parmesan Cheese (3 oz. freshly grated)
Fresh Mozzarella Cheese (“Ciliegini” Cherry Size 1 tub)
Sour Cream (2 tablespoons)
Butter (2 pats)
1 Tablespoon Dijon mustard
Vegetable Broth (1 cup from bouillon)
Extra Virgin Olive Oil
Kosher Salt & Freshly Ground Peppe

PREP (20 minutes)
Brush Mushrooms to clean and cut into even slices
Remove Parsley leaves from stalks and finely chop 
Rough chop the parsley leaves
Peel & Finely Slice Garlic Cloves
Finely dice the Onion
Finely grate the Parmesan cheese
Cut Mozzarella balls in half
Get large pot of water boiling for pasta then add salt
Set Sour Cream & Mozzarella out to reach room temp.

ACTION (30 minutes)
Melt Butter with Olive Oil in large frying pan
Sweat the Garlic and Onion until fragrant
Add the Mushrooms, Broth, Dijon, Worcestershire Sauce and S&P
Cook about 20 minutes or until soft and reduce to low simmer
Boil Pasta in large pot with salted water then drain
Combine Pasta with Mushroom mixture, Mozzarella balls, Parmesan and Sour Cream
Top with Parsley leaves, Lemon Zest and more Parmesan Cheese