Creamy Mushroom Stroganoff Recipes Recipe Cards

CREAMY MUSHROOM STROGANOFF

Steps:

• Pour boiling water over dried mushrooms in medium bowl. Let stand 30 minutes or until softened. Drain mushrooms thoroughly; reserve 3/4 cup of the mushroom liquid. Remove tough stems from mushrooms; slice mushrooms.
• Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion, garlic, shiitake and fresh mushrooms in oil about 10 minutes, stirring occasionally, until tender. Stir in dill weed, salt and pepper.
• While mushrooms are cooking, place tofu, sour cream, reserved mushroom liquid and the flour in blender. Cover and blend on medium-high speed about 10 seconds or until smooth. Stir tofu mixture into mushroom mixture. Cook over medium heat about 2 minutes, stirring constantly, until mixture is thickened and bubbly.
• Stir orange peel into noodles. Serve stroganoff over noodles. Sprinkle with parsley.

CREAMY MUSHROOM STROGANOFF

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 MUSHROOM STROGANOFF

Steps:

• Bring a large pot of water to a boil.
• In a large frying pan over med-high heat, melt the butter.
• Add the shallot and sauté until lightly golden, 2-3 minutes.
• Add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 minutes.
• Add the flour and stir to incorporate.
• Stir in the wine and the broth and cook until the wine evaporates slightly, about 2 minutes.
• Remove from the heat and stir in the sour cream and the 2 tablespoons parsley.
• Season with salt and pepper.
• Add 2 tablespoons salt and the noodles to the boiling water.
• Cook, stirring occasionally to prevent sticking, until al dente, according to package directions.
• Drain, reserving about ½ cup of the cooking water.
• Add the pasta to the mushroom sauce and toss to combine.
• Warm briefly over low heat to blend the flavors.
• Add as much of the cooking water as needed to achieve a nice sauce consistency.
• Garnish with parsley and serve.