Creamy Mushroom Stroganoff Recipes

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.

Steps:

• Pour boiling water over dried mushrooms in medium bowl. Let stand 30 minutes or until softened. Drain mushrooms thoroughly; reserve 3/4 cup of the mushroom liquid. Remove tough stems from mushrooms; slice mushrooms.
• Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion, garlic, shiitake and fresh mushrooms in oil about 10 minutes, stirring occasionally, until tender. Stir in dill weed, salt and pepper.
• While mushrooms are cooking, place tofu, sour cream, reserved mushroom liquid and the flour in blender. Cover and blend on medium-high speed about 10 seconds or until smooth. Stir tofu mixture into mushroom mixture. Cook over medium heat about 2 minutes, stirring constantly, until mixture is thickened and bubbly.
• Stir orange peel into noodles. Serve stroganoff over noodles. Sprinkle with parsley.

Steps:

• Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
• Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
• Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.