Mushroom Stroganoff

1 lb mushrooms, halved

2 t. olive oil, divided

salt and pepper to taste

1 sweet onion, diced

1 T. olive oil

1/2 t. paprika

dash of cayenne

1/4 c. dry white wine

2 T. flour

2 c. chicken broth

2 T. champagne honey mustard

juice from 1/2 lemon

1/4 c. sour cream

1-2  T. fresh dill

Buttered Egg Noodles

In a non-stick pan over med high heat, saute the mushrooms in two batches, using a teaspoon of oil for each batch and seasoning to taste with salt and pepper, until browned, about 5 minutes per batch, tossing occasionally and removing to a plate when cooked.  In the same pan heat the tablespoon of olive oil.  Add the onion, paprika and cayenne.  Cook until onion is soft, about another 5 minutes. Deglaze the pan with the wine, simmering until nearly evaporated.  Stir in the flour to coat the onions and then gradually whisk in the chicken broth.  Add mustard and lemon juice.  Continue to simmer until thickened, 5 minutes or so, and then reduce heat to low.  Stir in the mushrooms, sour cream and dill weed.  Serve over buttered egg noodles that have been prepared per package directions.