MUSHROOM STROGANOFF
Meaty portobello mushrooms and tender shiitakes make this a dish that is both comforting and filling. Serve it with buttered egg noodles for a meal your family will enjoy on meatless Mondays - or any night of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the portobellos into 1/2-inch-thick strips, then cut each strip in half crosswise. Repeat with the shiitakes, keeping the two mushrooms separate.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. When the foam starts to subside, add the portobellos and cook, tossing once or twice, about 1 minute. Add 1/4 teaspoon salt and a generous pinch of pepper and cook, stirring occasionally, until browned, juicy and tender but firm, about 2 minutes. Transfer to a medium bowl.
- Add 1 tablespoon of the remaining butter to the skillet, let it sizzle, then add the shiitakes and toss for about 30 seconds. Add the remaining 1 tablespoon butter, 1/4 teaspoon salt and a generous pinch of pepper and cook, tossing occasionally, until browned and tender but still firm, 1 to 2 minutes.
- Return the portobellos to the skillet and sprinkle the flour over the mushrooms. Then toss, scraping the bottom of the skillet, until the flour disappears, about 30 seconds. Stir in half the broth and all the soy sauce and mustard, scraping the bottom of the skillet until it's clean, then stir in the remaining broth. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 6 minutes. Cover, reduce the heat to low and simmer 5 minutes, stirring once or twice. Stir in the goat cheese.
- Remove the skillet from the heat, and stir in the sour cream and parsley. Taste and add more salt and pepper as needed. Serve the stroganoff over buttered egg noodles.
WILD MUSHROOM STROGANOFF
Another ZWT III recipe. A nice substitute for the beef dish whether you're a vegetarian or not. This is an adaptation from another one of those 1,000 Vegetarian Recipes. This is a very hearty and filling dish.
Provided by I Cook Therefore I
Categories Vegetable
Time 50m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the first amount of butter over medium heat and add the shallot, cook until tender.
- Add the mushrooms to the pot and cook until tender.
- Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
- While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
- Stir the flour into the butter until absorbed to make a roux.
- Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
- Stir in the heavy cream and parmesan cheese, and parsley.
- This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.
- Enjoy!
Nutrition Facts : Calories 232.8, Fat 19.1, SaturatedFat 11.9, Cholesterol 56.4, Sodium 212, Carbohydrate 9.2, Fiber 1.1, Sugar 1.9, Protein 5
WILD MUSHROOM STROGANOFF WITH NOODLES
This recipe was posted in our local newspaper this week. It looked so good, and I didn't see one like it in the database, so decided to share it.
Provided by PanNan
Categories One Dish Meal
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat large pot of water to boiling.
- Melt butter in large skillet over medium-high heat; add onion.
- Cook, stirring often, until lightly browned, 5 minutes.
- Add bell pepper; cook, stirring often, 1 minute.
- Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes.
- Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute.
- Turn heat to high; stir in broth.
- Cook, stirring often, to thicken and reduce slightly, about 5 minutes.
- Meanwhile, add noodles to boiling water; cook according to package directions.
- Drain.
- Place in large serving bowl.
- Stir sour cream into mushroom mixture; heat until hot, but not boiling, about 1 minute.
- Pour over noodles.
- Add chopped parsley; toss to mix.
- Serve.
MEATLESS MUSHROOM STROGANOFF
A surprisingly authentic-tasting meatless stroganoff. It's everything a stroganoff should be--creamy, full of mushroom flavor, and hearty--but without the meat. Tasting is believing! Serve over rice or egg noodles.
Provided by MELLY28
Categories 100+ Everyday Cooking Recipes Vegetarian Main Dishes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are limp, 2 to 3 minutes. Reduce heat to medium-low and add condensed soup, broth, and sherry. Cover and let simmer for 5 minutes.
- Meanwhile, combine walnuts and stuffing mix in the bowl of a food processor. Process, pulsing machine quickly on and off, until nuts are ground. Do not overprocess.
- Beat eggs lightly in a medium bowl. Add ground walnut mixture, mayonnaise, soy sauce, and parsley; blend well. Use your hands to form the mixture into meatballs, about 1 inch in diameter. Drop meatballs into the simmering mushroom sauce, cover, and simmer until cooked through, about 10 minutes.
- Just before serving, stir sour cream and horseradish. Heat through, but do not boil.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 28.9 g, Cholesterol 80.8 mg, Fat 38 g, Fiber 3 g, Protein 11.6 g, SaturatedFat 9.2 g, Sodium 1044.5 mg, Sugar 4.6 g
TRI-TIP BEEF STROGANOFF WITH WILD MUSHROOMS ON SOURDOUGH TOASTS
Provided by Molly Stevens
Categories Beef Mushroom Low Cal Father's Day Dinner Party Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.
- Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.
- Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.
- Meanwhile, preheat broiler. Whisk remaining 3 tablespoons oil and 2 1/2 tablespoons tomato paste in small bowl to blend. Arrange bread slices in single layer on rimmed baking sheet. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 1 minute per side. Arrange sourdough toasts on large platter.
- Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat.
- Divide beef mixture among toasts, then top each with mushroom mixture. Sprinkle with parsley and serve.
WILD MUSHROOM STROGANOFF
Traditionally, stroganoff is served with rice, but for a different type of stroganoff, try serving this with a very thick wholemeal bread and some lightly salted butter. This recipe will serve up to 6, but since it is so delicious, realistically you will only get around 4 servings out of it! Sometimes it is a nice touch just to swirl a little cream onto each plate after the stroganoff has been served, then finish off with the freshly chopped parsley. Delicious!
Provided by English_Rose
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the onions and celery in a heavy based pan, using the butter. Keep the heat low and fry for about 5 minutes in total. The onions should then be transparent and very soft.
- Add the mushrooms and fry for about 3-4 minutes, or until the juice runs out of the mushrooms. Do not adjust the heat, keeping it low will seal in the flavour of the mushrooms.
- Add in the herbs and basil. Next stir in the flour, making sure that you get rid of any lumps. If it is lumpy then beat vigorously. Cook for one minute, then add the stock and seasoning. Simmer for about 8-10 minutes. Then remove the pan from the heat and stir in the soured cream or yoghurt. Taste and adjust the seasoning as required. Return to the stove top and heat up to serving temperature, but be careful not to let it boil or this will spoil the flavour.
- Serve immediately (t is best served from the pan onto warmed plates, as opposed to transferring it into a serving dish).
Nutrition Facts : Calories 205.3, Fat 15.9, SaturatedFat 9.7, Cholesterol 38.4, Sodium 142.8, Carbohydrate 13.6, Fiber 3, Sugar 5.2, Protein 5.5
PORTOBELLO MUSHROOM STROGANOFF
This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
Provided by CHORDATA
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
- At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
- In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
- Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g
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