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
DRIED WILD MUSHROOM STROGANOFF
Classic stroganoff, with your choice of dried wild mushrooms.
Provided by Alan Bergo
Categories Main Course
Number Of Ingredients 17
Steps:
- Soak the mushrooms in the stock to cover for 15 minutes, then swish them around to remove grit. Remove the mushrooms, squeeze dry, chop very coarse (you want to bite into pieces here) and reserve. Strain the liquid to remove any sediment.
- Season the venison or other meat with the caraway and 2 teaspoons of salt and pepper, then allow to marinated overnight, or at least a few hours. Heat a 1 gallon or similar capacity soup pot with the lard, toss the meat in flour and brown deeply, working in batches. Be patient, and do not allow the bottom of the pan to burn.
- When the meat is browned, add the garlic, onion, and dried mushrooms add a little extra fat if needed and sweat for a few minutes to cook off moisture, then add the extra two tablespoons of flour and stir, cook for 2 minutes more. De-glaze with the sherry, stock and reconstituting liquid, and bring the mixture to a simmer, turn the heat down to as low as possible, and simmer very gently for 1 hour, covered. Add a few tablespoons of cooking liquid to the sour cream and stir well to loosen it.
- When the meat is tender and tastes good to you, turn the heat down to low, stir in the sour cream, making sure it dissolves nicely, then warm the sauce back up, but don't boil. Taste the sauce, adjust the seasoning as needed, and serve over egg noodles or mashed potatoes. Garnish with fresh chopped dill, cilantro, generous amounts of fresh cracked pepper and diced gherkins if using.
HARLOW'S VEGAN AND GLUTEN-FREE WILD MUSHROOM STROGANOFF
Steps:
- Warm a medium saucepan over medium-high heat. Add the grapeseed oil and heat until just wavy, but not quite to the smoking point. Add the onions, salt and 2 tablespoons water and saute until translucent, about 5 minutes.
- Add the garlic, thyme, black pepper and chile flakes and continue to saute, stirring to thoroughly combine.
- Add the white wine, balsamic vinegar, lemon zest and juice. Continue to stir thoroughly. Add the rehydrated wild mushrooms and half of the soaking liquid to the pan. Add the cooked pasta and turn the heat up so the sauce and pasta mixture begin to simmer. Once pasta and mushroom ragout have combined with the liquid that is in the pan, add the vegan sour cream, parsley and Worcestershire. Stir to combine and immediately serve in pasta bowls.
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.
WILD MUSHROOM AND VENISON STROGANOFF FOR TWO LUCKY PEOPLE
This venison stroganoff is absolutely fantastic - of course, you can use the more traditional beef fillet instead of venison, and any mushrooms you like, but there's something about venison and wild mushrooms that works so well together. Have a go at this and you'll know what I mean! The whole point of this dish is that by the time you start cooking the meat, it will all come together quickly. The meat will be quite pink - cook it for longer if you want but it will go slightly tougher.
Provided by Jamie Oliver
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Cook the rice according to the package instructions until it's just undercooked and drain in a colander. Put the rice back in the pan, cover with aluminum foil and set aside to steam - this will give you incredibly light and fluffy rice.
- Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside.
- Season the meat well with salt, pepper and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 before adding the parsley stalks (you can do this in 2 pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter and brandy.
- You don't have to light the hot brandy, but flaming does give an interesting flavor so I always like to do this. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the creme fraiche and season, to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small.
- Serve your fluffy rice on 1 big plate and your stroganoff on another. Simply spoon the remaining creme fraiche over the stroganoff, then sprinkle over the sliced gherkins and the parsley leaves. Eat at once!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
WILD MUSHROOM STROGANOFF
Another ZWT III recipe. A nice substitute for the beef dish whether you're a vegetarian or not. This is an adaptation from another one of those 1,000 Vegetarian Recipes. This is a very hearty and filling dish.
Provided by I Cook Therefore I
Categories Vegetable
Time 50m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the first amount of butter over medium heat and add the shallot, cook until tender.
- Add the mushrooms to the pot and cook until tender.
- Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
- While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
- Stir the flour into the butter until absorbed to make a roux.
- Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
- Stir in the heavy cream and parmesan cheese, and parsley.
- This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.
- Enjoy!
Nutrition Facts : Calories 232.8, Fat 19.1, SaturatedFat 11.9, Cholesterol 56.4, Sodium 212, Carbohydrate 9.2, Fiber 1.1, Sugar 1.9, Protein 5
VENISON MEATBALL & WILD MUSHROOM STROGANOFF
Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard, smoked paprika and soured cream
Provided by Sarah Cook
Categories Dinner, Main course
Time 55m
Number Of Ingredients 19
Steps:
- Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.
- Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned - add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
- Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.
- Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency - anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.
Nutrition Facts : Calories 547 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.6 milligram of sodium
DELUXE MUSHROOM STROGANOFF
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
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
WILD MUSHROOM STROGANOFF WITH NOODLES
This recipe was posted in our local newspaper this week. It looked so good, and I didn't see one like it in the database, so decided to share it.
Provided by PanNan
Categories One Dish Meal
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat large pot of water to boiling.
- Melt butter in large skillet over medium-high heat; add onion.
- Cook, stirring often, until lightly browned, 5 minutes.
- Add bell pepper; cook, stirring often, 1 minute.
- Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes.
- Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute.
- Turn heat to high; stir in broth.
- Cook, stirring often, to thicken and reduce slightly, about 5 minutes.
- Meanwhile, add noodles to boiling water; cook according to package directions.
- Drain.
- Place in large serving bowl.
- Stir sour cream into mushroom mixture; heat until hot, but not boiling, about 1 minute.
- Pour over noodles.
- Add chopped parsley; toss to mix.
- Serve.
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.
WILD MUSHROOM STROGANOFF
Traditionally, stroganoff is served with rice, but for a different type of stroganoff, try serving this with a very thick wholemeal bread and some lightly salted butter. This recipe will serve up to 6, but since it is so delicious, realistically you will only get around 4 servings out of it! Sometimes it is a nice touch just to swirl a little cream onto each plate after the stroganoff has been served, then finish off with the freshly chopped parsley. Delicious!
Provided by English_Rose
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the onions and celery in a heavy based pan, using the butter. Keep the heat low and fry for about 5 minutes in total. The onions should then be transparent and very soft.
- Add the mushrooms and fry for about 3-4 minutes, or until the juice runs out of the mushrooms. Do not adjust the heat, keeping it low will seal in the flavour of the mushrooms.
- Add in the herbs and basil. Next stir in the flour, making sure that you get rid of any lumps. If it is lumpy then beat vigorously. Cook for one minute, then add the stock and seasoning. Simmer for about 8-10 minutes. Then remove the pan from the heat and stir in the soured cream or yoghurt. Taste and adjust the seasoning as required. Return to the stove top and heat up to serving temperature, but be careful not to let it boil or this will spoil the flavour.
- Serve immediately (t is best served from the pan onto warmed plates, as opposed to transferring it into a serving dish).
Nutrition Facts : Calories 205.3, Fat 15.9, SaturatedFat 9.7, Cholesterol 38.4, Sodium 142.8, Carbohydrate 13.6, Fiber 3, Sugar 5.2, Protein 5.5
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