Mushrooms Stroganoff Recipes

MUSHROOM STROGANOFF

Steps:

• Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.
• Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.
• Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.
• After 3 minutes, pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, add ¼ of a teaspoon of paprika, the crème fraîche and parsley, then toss together.
• Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.
• Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.

EASY MUSHROOM STROGANOFF

Steps:

• Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook the onion gently for 5-7 minutes or until soft.
• Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for a 5-6 minutes, or until the mushrooms are tender and golden brown.
• Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice.
• Cook the rice according to the packet instructions in a separate saucepan until tender.
• Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Serve the stroganoff with the rice and the remaining wedges of lemon on the side.

MUSHROOM STROGANOFF

Steps:

• Cook noodles as directed on package, omitting salt and oil; drain.
• Generously spray 5- to 6-quart Dutch oven with butter-flavor cooking spray; heat over high heat. Add mushrooms and onion; cook 10 minutes, stirring frequently, until vegetables are golden brown.
• Meanwhile, place flour in medium bowl. Gradually beat in milk with wire whisk until smooth. Beat in sherry, butter, salt and pepper. Pour cooked mushroom mixture into large bowl. Gradually add milk mixture to hot Dutch oven, stirring with wire whisk. Cook 3 minutes, stirring constantly with whisk, until slightly thickened.
• Stir sauce and noodles into mushroom mixture. Stir in sour cream. Sprinkle with chives.

EASY MUSHROOM STROGANOFF

Steps:

• Melt butter in a heavy large saucepan over medium-high heat. Add garlic and saute 30 seconds.
• Add onion and saute another 2 minutes or so.
• Then add mushrooms and saute until tender, about 10 minutes.
• Don't worry if the mixture seems too dry.
• Reduce heat to medium, then add flour and stir another minute. Add white wine and cook until mixture thickens, stirring frequently--about another 2-3 minutes.
• Mix in sour cream, and season to taste with salt and pepper.
• Add cooked linguine and toss to blend linguine with sauce.
• **Adapted from a recipe in _Bon Appetit_.

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.

MUSHROOM STROGANOFF

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.

MUSHROOMS STROGANOFF

Steps:

• Melt butter in heavy large Dutch oven over medium-high-heat. Add garlic and sauté 30 seconds. Add onion and sauté 2 minutes. Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes. Reduce heat to medium. Add flour and stir 1 minute. Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes. Mix in sour cream, then nutmeg. Season mushroom mixture to taste with salt and pepper. Add linguine to pot; toss to blend well and serve.

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!

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.