Fresh Mushroom Stroganoff Recipes

MUSHROOM BEEF STROGANOFF

Steps:

• In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice.

MEATLESS MUSHROOM STROGANOFF

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.

FRESH MUSHROOM STROGANOFF

Steps:

• 1. Melt 2 tablespoons of the unsalted butter in a large high-sided skillet over.
• medium heat. Add the onion and sauté until golden and softened, about 5.
• minutes. Add the garlic and thyme and sauté until fragrant, about 1 minute.
• Transfer to a medium bowl.
• 2. Add 1 tablespoon of the unsalted butter to the pan and add half the mushrooms.
• in an even layer. Cook undisturbed until browned on the bottom, about 5 minutes.
• Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black.
• pepper and cook, stirring once or twice, until the mushrooms are browned all over.
• and tender, 2 to 3 minutes more. Transfer to the bowl with the onion.
• 3. Add rest of butter to the pan, then add the rest of the mushrooms and repeat step 2.
• 4. Add dry white wine and simmer, scraping up any browned bits from the.
• bottom of the pan with a wooden spoon, until the liquid has evaporated and the.
• pot is almost dry, about 3 minutes. (I've also used dry white vermouth and pinot noir, because that was what I had).
• 5. Add tomato paste and stir until it coats the mushrooms and onions and darkens in color, about 2 minutes. (I used regular tomato paste).
• 6. Sprinkle flour into the pan and toss to coat. Add low-sodium vegetable broth or water, tamari or soysauce, Dijon mustard, and paprika. Stir and bring to a boil. Reduce the heat to low and simmer until the mixture is reduced slightly and is saucy, 4 to 6 minutes. (I found the 1 tbl of Dijon mustard a bit too strong - I'd use 2 tsp next time).
• 7. Remove the pan from the heat. Add the parsley and stir to combine. Taste and.
• season with more kosher salt and black pepper as needed. Serve over cooked.
• wide egg noodles, mashed potatoes, or steamed rice. Garnish each serving with 1.
• tablespoon crème fraîche or sour cream.
• Note: Leftovers keep about five days in an air-tight container. Leftovers reheat very nicely, although you likely will want to add some broth to loosen up any sauce. I also used leftovers to top baked potatoes and in omelets.

MUSHROOM STROGANOFF RECIPE BY TASTY

Steps:

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
• Add the mushrooms and cook until most of the juices have evaporated.
• With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
• Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
• Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
• Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
• Serve immediately, garnished with parsley.
• Enjoy!