Creamy Mushroom Stroganoff Recipes

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:

• 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.

MUSHROOM STROGANOFF WITH CREAMY MISO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes.
• Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
• Heat olive oil in a large skillet over high heat until shimmering. Add mushrooms and onion and reduce heat to medium-high. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
• Mix flour and remaining 2 cups water until flour has dissolved and no lumps remain. Gradually pour water mixture into the skillet. Stir in miso paste and Dijon mustard; bring to a boil. Lower heat and simmer until sauce thickens slightly, 4 to 5 minutes. Add cashew sauce.
• Drain pasta and stir into the mushroom sauce. Cook until heated through, 1 to 2 minutes. Taste and season with salt if needed. Serve immediately.

CREAMY MUSHROOM STROGANOFF

Steps:

• In a large frying pan heat the butter until it has melted. Add the shallots and cook until soft.
• Add the mushrooms and stir occasionally until all the mushrooms are tender. Sprinkle over the flour and cook for another couple more minutes stirring constantly .
• Add roughly 1/4 of the stock, continuing to stir until thickened and then continue to add the rest of the stock in the same way until all of it is used.
• Simmer for 5 minutes, then stir in the brandy. Add the double cream and mustard stirring until creamy. Sprinkle on the parsley and season to taste.
• Serve with tagliatelle and fresh parsley leaves as decoration.

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_.