Mushroom Walnut Stroganoff Potatoes Recipes

MUSHROOM STROGANOFF

Steps:

• Cook pasta according to directions in salted water. Drain and set aside.
• Melt the butter in a large skillet over medium high heat. Cook the onions until they soften and then add in the mushrooms.
• Sprinkle in the garlic powder and Italian seasoning.
• Cook until mushrooms soften and begin to brown, about 5 minutes depending on size of mushroom.
• Pour in the chicken stock and Worcestershire sauce. Bring mixture to a boil and then turn the heat down and let simmer for 3 to 5 minutes.
• Whisk together the cornstarch and heavy cream in a bowl and add it to the chicken stock.
• Whisk in the sour cream and continue to cook until the sauce thickens, about 3 to 5 minutes. Do not bring to a boil to prevent the sauce from curdling.
• Add cooked noodles into the skillet and stir until well combined.
• Plate and serve with chopped parsley as a garnish.

MUSHROOM-WALNUT STROGANOFF POTATOES

Steps:

• In a heavy skiiler over meduin-high heat, heat thge olive oil, then add the minced shallots and saute until golden.
• Stir in the mushrooms and walnuts saute for 2 minutes, then pour on the balsamic vinegar, stirring constantly until the liquid has steamed off.
• Remove from heat and stir in the sour cream.
• Split the potatoes lengthwise and gently scoop the insides into the hot skillet.
• Mix thouroughly, then mound the filling back into the potato skins and place the potaoes into a shallow baking dish.
• Top each with a slice of smoked cheese, then place under the broiler until the cheese is brown and bubbly.

MUSHROOM STROGANOFF

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.

MUSHROOM STROGANOFF

Steps:

• In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.

MUSHROOM STROGANOFF

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.

DELUXE MUSHROOM STROGANOFF

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.