Beef Stroganoff With Cremini Porcini Mushrooms Recipes

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BEEF STROGANOFF WITH CREMINI & PORCINI MUSHROOMS



Beef Stroganoff With Cremini & Porcini Mushrooms image

This recipe is from the magazine Fine Cooking. It's by far the best beef stroganoff I've ever tasted. It wasn't difficult at all, and didn't take much time. I made it after work one evening. The ingredients were readily available in my grocery store, and well worth the investment. The porcini mushrooms really add a great flavor and deeper color to the beef broth. I'd be proud to serve this dish to company. Note: I recommend you prep all remaining ingredients while the dried porcini is steeping. The rest of the steps are very quick, and don't allow time for prepping as you go. Second note: I buy whole beef tenderloins at Costco for a very reasonable price. I remove the silver skin myself with a sharp meat carving knife. I get a fabulous roast, quite a few filet mignon steaks, and the funny shaped thinner "tail" part (about a pound) is perfect for this recipe, although you could use any part of the tenderloin.

Provided by PanNan

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 cups canned low sodium beef broth
1 (1/2 ounce) package dried porcini mushrooms
3 tablespoons vegetable oil
1/4 cup unsalted butter
8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
kosher salt
fresh ground pepper
3 tablespoons flour
1 medium onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 tablespoons creme fraiche
12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
2 tablespoons chopped fresh parsley

Steps:

  • Combine the beef broth and dried porcini in a small saucepan.
  • Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
  • With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
  • Strain the broth through a sieve and set aside.
  • Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
  • When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
  • Transfer to a bowl.
  • Season the beef strips generously with kosher salt and pepper and dredge in the flour.
  • Add 2 tbsp oil to the pan and heat over medium-high heat.
  • When oil is hot, add the beef, spreading it in a single layer.
  • After about a minute, turn each piece to brown the other side.
  • Don't overcook!
  • Work quickly, the whole process only takes a couple of minutes.
  • Remove beef to the same bowl with the cremini.
  • (Work in smaller batches, if you prefer).
  • Melt the remaining 3 tbsp butter in the pan over medium-high heat.
  • Add the onion.
  • Saute, scraping up the browned meat bits at the bottom of the pan.
  • When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
  • Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
  • Bring to a simmer while stirring.
  • Cook just until the sauce thickens slightly, 1- 2 minutes.
  • Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.
  • Taste, and adjust seasonings.
  • Serve over cooked noodles, sprinkled with parsley.

Nutrition Facts : Calories 924.6, Fat 53.4, SaturatedFat 22.3, Cholesterol 224.4, Sodium 145.9, Carbohydrate 74.2, Fiber 4.4, Sugar 4.1, Protein 37.7

MUSHROOM STROGANOFF



Mushroom Stroganoff image

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

2 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
Salt
1 1/2 pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into 1/4-inch pieces
2 sprigs fresh thyme
2 garlic cloves, finely chopped
1/2 cup white wine
1 cup vegetable stock
2 tablespoons soy sauce
1 1/2 teaspoons Dijon mustard
1/2 cup crème fraîche or sour cream
Black pepper
Sweet paprika, for dusting
Handful of chopped parsley leaves, for serving
Mashed potatoes, wide egg noodles or rice, for serving

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.

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