MIXED-MUSHROOM STROGANOFF
Looking for a meatless dinner? Then check out this mushroom stroganoff that is ready in 25 minutes - perfect if you love Russian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Melt margarine in 12-inch skillet over medium-high heat. Cook garlic, onion and mushrooms in margarine, stirring occasionally, until vegetables are tender. Stir in 1 tablespoon parsley, the sage and salt.
- Mix broth and flour; stir into mushroom mixture. Heat to boiling. Boil, stirring constantly, until thickened; reduce heat to low.
- Stir in sour cream (do not boil). Serve over noodles. Sprinkle with parsley.
Nutrition Facts : Calories 395, Carbohydrate 50 g, Cholesterol 80 mg, Fat 3, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg
MUSHROOM STROGANOFF
The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
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.
MIXED MUSHROOMS STROGANOFF
Steps:
- 1. Cook the noodles in plenty of rapidly boiling water until al dente.
- 2. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
- 3. Add all the mushrooms and the wine to the pan. Cover and simmer over low heat until the mushrooms are tender, about 10 minutes. Stir in the tofu and lemon juice and heat gently just until heated through, then remove from the heat. Season to taste with pepper.
- 4. Drain the noodles and transfer to a serving dish. Stir in the margarine and season with salt, if desired.
- 5. To serve, place a bed of noodles on each plate, then top with some of the mushroom mixture. Garnish each serving with a sprinkling of parsley, if desired, plus a dusting of paprika.
MUSHROOM STROGANOFF
A few clever substitutions can make this traditional creamy casserole low in fat and calories
Provided by Lucy Netherton
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
- Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
- Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
- Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
Nutrition Facts : Calories 329 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
MUSHROOM STROGANOFF
Stroganoff is my definition of family food. It's endlessly comforting-and this version can be made in under 30 minutes.
Provided by Sabrina Snyder
Yield Serves 4
Number Of Ingredients 11
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.
MUSHROOM STROGANOFF RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, cremini mushroom, garlic, dried thyme, pepper, salt, dry white wine, vegan worcestershire, flour, vegetable broth, almond milk, fusilli pasta, fresh parsley
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 760 calories, Carbohydrate 85 grams, Fat 39 grams, Fiber 3 grams, Protein 11 grams, Sugar 13 grams
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