Mushroom Stroganoff With Creamy Miso Pasta Recipes

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CREAMY MUSHROOM STROGANOFF



Creamy Mushroom Stroganoff image

Butter, mushrooms, shallots, garlic and thyme make for the perfect creamy, rich mushroom stroganoff! Made in just 30 min. EASY!

Provided by Chungah Rhee

Categories     entree

Yield 4 servings

Number Of Ingredients 13

8 ounces medium pasta shells
3 tablespoons unsalted butter
1 1/2 pounds cremini mushrooms, thinly sliced
2 large shallots, diced
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
4 teaspoons chopped fresh thyme
2 1/2 tablespoons all-purpose flour
2 cups beef stock
1 1/2 teaspoons Dijon mustard
3/4 cup sour cream
2/3 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes. Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste. Serve immediately.

CREAMY VEGAN MUSHROOM STROGANOFF (GF OPTIONAL)



Creamy Vegan Mushroom Stroganoff (GF Optional) image

Comforting, creamy, and dreamy vegan mushroom stroganoff that's gluten-free optional, too! SO delicious and easy to make, with just 10 ingredients required!

Provided by Minimalist Baker

Categories     Entree

Time 1h

Number Of Ingredients 17

1/2 cup raw cashews*
1 cup water
8 ounces cremini mushrooms ((~1 ½ cups thinly sliced + 1 cup finely chopped))
1 Tbsp vegan butter ((or sub olive oil))
1 cup diced white or yellow onion ((1/2 large onion yields ~1 cup or 160 g))
1/2 tsp sea salt
1/4 tsp black pepper ((optional))
2 large cloves garlic, minced
1 Tbsp freshly chopped thyme ((or 1 tsp dried thyme))
1 Tbsp cornstarch ((or sub all-purpose flour, gluten-free if needed))
1 ½ tsp Dijon mustard
1 ½ cups cashew cream ((from above)*)
Water ((for boiling))
6 oz. dry noodles ((such as bowtie or farfalle // or tagliatelle if not egg-free/vegan // gluten-free as needed))
Salt ((for seasoning water))
Finely chopped chives
Vegan sour cream

Steps:

  • Add 1/2 cup cashews (60 g // adjust amount if altering number of servings) to a bowl and cover with warm water by at least 2 inches. Set aside to soak.
  • Clean the mushrooms by wiping them with a clean, damp kitchen towel. Thinly slice 1 ½ cups (105 g) of the mushrooms and add the remainder to a food processor with the "S" blade. Pulse to finely chop into small pieces. If you do not have a food processor, you can finely chop with a knife. Set aside.
  • NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package's recommendation.
  • Meanwhile, drain the cashews and add them to a small blender with 1 cup (240 ml) water (adjust amount if altering batch size). Blend until smooth to make cashew cream. Set aside.
  • Test pasta for doneness. When it's ready, reserve 1/2 cup (120 ml) pasta water for thinning the sauce. Then drain the pasta and set aside.
  • STROGANOFF: Melt the vegan butter in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the onion and season with a healthy pinch of salt and pepper (optional). Cook for 3-4 minutes or until translucent. Add the sliced mushrooms ONLY (not the finely chopped) and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
  • Add the remaining (finely chopped) mushrooms and cook for 5-7 minutes. Add the garlic and thyme and sauté until fragrant - about 1-2 minutes. Add the cornstarch (or flour), salt, pepper (optional), and mustard and stir to coat the vegetables in the cornstarch (or flour).
  • Add the cashew cream and bring to a simmer. Cook until thickened but still saucy, stirring frequently, over medium-low heat. If you want it saucier, you can stir in the 1/4 - 1/2 cup (120 ml) reserved pasta water. Or, if you forgot to reserve pasta water, you can also use filtered or tap water if needed. Serve over noodles or add the noodles to the sauce and stir to combine.
  • Serve warm and optionally garnish with chives and vegan sour cream or yogurt. Leftovers will keep stored separately for 2-3 days. Sauce can be stored in the freezer for up to 1 month. Reheat leftovers in a saucepan until warm, adding water as needed to thin.

Nutrition Facts : ServingSize 1 serving, Calories 411 kcal, Carbohydrate 62 g, Protein 11.3 g, Fat 14.8 g, SaturatedFat 4.4 g, Sodium 677 mg, Fiber 4.7 g, Sugar 6.1 g, UnsaturatedFat 7.2 g

MUSHROOM STROGANOFF



Mushroom stroganoff image

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

2 tsp olive oil
1 onion, finely chopped
1 tbsp paprika
2 garlic cloves, crushed
300g mixed mushrooms, chopped
150ml low-sodium beef or vegetable stock
1 tbsp Worcestershire sauce, or vegetarian alternative
3 tbsp half-fat soured cream
small bunch of parsley, roughly chopped
250g pouch cooked wild rice

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

DELUXE MUSHROOM STROGANOFF



Deluxe mushroom stroganoff image

Impress dinner guests with our deluxe mushroom stroganoff, packed with different mushroom varieties and a decadent brandy-infused sauce

Provided by Anna Glover

Categories     Dinner

Time 50m

Number Of Ingredients 13

10g dried porcini mushrooms
2 tbsp olive oil
2 tbsp butter
3 banana shallots, finely chopped
400g chestnut or portobellini mushrooms, sliced
2 garlic cloves, crushed
600g wild mushrooms, sliced if large
2 tsp tomato purée
2 tbsp plain flour
1 tsp smoked paprika
100ml brandy
300ml soured cream
2 tbsp wholegrain mustard

Steps:

  • Put the porcini in a heatproof jug and cover with 400ml boiling water from the kettle. Leave to soak.
  • Heat the oil and butter in a large, deep frying pan over a medium heat and fry the shallots for 5 mins until soft. Add the chestnut mushrooms, turn up the heat to medium-high and fry for 5-10 mins until lightly golden. Add the garlic and wild mushrooms and fry for another 5 mins, then stir in the tomato purée and stir in the flour and paprika for 30 seconds until all the flour has been absorbed.
  • Pour the brandy into the pan and simmer for 5 mins until almost cooked off, then add the rehydrated porcini and mushroom stock, leaving any the last bits of gritty stock at the bottom of the jug. Bring to a bubble, then stir in the soured cream and mustard. Season and simmer for 5-10 mins until reduced enough to coat the mushrooms. Serve with mini roast potatoes.

Nutrition Facts : Calories 309 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

FIVE-INGREDIENT CREAMY MISO PASTA



Five-Ingredient Creamy Miso Pasta image

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.

Provided by Alexa Weibel

Categories     dinner, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

Kosher salt
16 ounces spaghetti, linguine or bucatini
6 tablespoons unsalted butter
3 tablespoons white (or red) miso
4 ounces Parmesan, finely grated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
  • Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
  • Divide among shallow bowls and sprinkle with nori or furikake, if using.

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