Triple Mushroom Stroganoff Recipes

Steps:

• Warm a medium saucepan over medium-high heat. Add the grapeseed oil and heat until just wavy, but not quite to the smoking point. Add the onions, salt and 2 tablespoons water and saute until translucent, about 5 minutes.
• Add the garlic, thyme, black pepper and chile flakes and continue to saute, stirring to thoroughly combine.
• Add the white wine, balsamic vinegar, lemon zest and juice. Continue to stir thoroughly. Add the rehydrated wild mushrooms and half of the soaking liquid to the pan. Add the cooked pasta and turn the heat up so the sauce and pasta mixture begin to simmer. Once pasta and mushroom ragout have combined with the liquid that is in the pan, add the vegan sour cream, parsley and Worcestershire. Stir to combine and immediately serve in pasta bowls.

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.

Steps:

• Bring a large pot of heavily salted water to a boil. Add the noodles and cook for 1 minute shy of the package directions. Drain and set aside.
• Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute.
• Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.