Easy Mushroom Stroganoff Recipes

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EASY STROGANOFF



Easy Stroganoff image

Valentine's Day is special for us because it is our wedding anniversary as well! Though this isn't a standard 'romantic' recipe, every time I prepare this dish the love flows freely! It is a way to show my husband I love him -- it is his favorite, but not mine. Every time I serve it my husband showers me with compliments, affection, and love because he knows it's my way of saying I love you any day of the week, not just Valentine's Day.

Provided by TOPCHEF

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 (16 ounce) package wide egg noodles
1 pound lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon minced garlic
1 (8 ounce) can sliced mushrooms
2 (10.75 ounce) cans condensed cream of mushroom soup
10 ¾ fluid ounces milk
1 cup sour cream

Steps:

  • In a large, heavy skillet, brown ground beef with Worcestershire sauce, seasoning salt, and garlic. Drain well, set aside.
  • Cook noodles in a large pot of boiling water until done. Drain.
  • Return noodles to pot. Gently stir in ground beef, mushrooms, condensed soup and milk. Place the pan over low heat, and heat through. Stir in sour cream, and serve immediately.

Nutrition Facts : Calories 695.3 calories, Carbohydrate 67 g, Cholesterol 140.7 mg, Fat 34.2 g, Fiber 3.4 g, Protein 29.4 g, SaturatedFat 14.3 g, Sodium 1105.8 mg, Sugar 6.5 g

MUSHROOM STROGANOFF RECIPE BY TASTY



Mushroom Stroganoff Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, cremini mushroom, garlic, dried thyme, pepper, salt, dry white wine, vegan worcestershire, flour, vegetable broth, almond milk, fusilli pasta, fresh parsley

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, divided
1 medium yellow onion, diced
12 oz cremini mushroom, sliced
3 cloves garlic
½ teaspoon dried thyme
¼ teaspoon pepper
½ teaspoon salt
¼ cup dry white wine
½ tablespoon vegan worcestershire
¼ cup flour
2 cups vegetable broth
1 ½ cups almond milk
8 oz fusilli pasta, uncooked
fresh parsley, chopped, for serving, garnish

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!

Nutrition Facts : Calories 760 calories, Carbohydrate 85 grams, Fat 39 grams, Fiber 3 grams, Protein 11 grams, Sugar 13 grams

EASY MUSHROOM STROGANOFF



Easy Mushroom Stroganoff image

Make and share this Easy Mushroom Stroganoff recipe from Food.com.

Provided by troyh

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon butter
4 garlic cloves, minced
1 large yellow onion, chopped
1 lb white mushroom, sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 cup sour cream
8 ounces linguine, cooked

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



Mushroom Stroganoff image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 13

1 tablespoon butter
1 teaspoon oil
2 large onions, chopped
1/4 pound shiitake mushrooms, sliced
1/4 pound oyster mushrooms, sliced
1/4 pound chanterelle mushrooms, sliced
1/4 pound morel mushrooms
Juice from 1/2 lemon
1/2 teaspoon salt
1 teaspoon dried basil
1/2 pint nonfat sour cream
12 ounces cooked pasta, your favorite (I prefer angel hair)
1/3 to 1/2 cup nuts, chopped

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.

MUSHROOM STROGANOFF



Mushroom Stroganoff image

Stroganoff is my definition of family food. It's endlessly comforting-and this version can be made in under 30 minutes.

Provided by Sabrina Snyder

Yield Serves 4

Number Of Ingredients 11

½ teaspoon kosher salt, plus more for the pasta cooking water
1 pound (455 g) wide egg noodles
8 tablespoons (1 stick; 115 g) unsalted butter
1 pound (455 g) cremini mushrooms, sliced
¼ teaspoon coarsely ground black pepper
1 large shallot, minced
3 tablespoons all-purpose flour
1½ cups (355 ml) vegetable broth, or as needed
1 cup (235 ml) white wine
½ cup (120 ml) sour cream
Parsley for garnish

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.

MUSHROOM STROGANOFF



Mushroom stroganoff image

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

2 tsp olive oil
1 onion, finely chopped
1 tbsp paprika
2 garlic cloves, crushed
300g mixed mushrooms, chopped
150ml low-sodium beef or vegetable stock
1 tbsp Worcestershire sauce, or vegetarian alternative
3 tbsp half-fat soured cream
small bunch of parsley, roughly chopped
250g pouch cooked wild rice

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

DELUXE MUSHROOM STROGANOFF



Deluxe mushroom stroganoff image

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

10g dried porcini mushrooms
2 tbsp olive oil
2 tbsp butter
3 banana shallots, finely chopped
400g chestnut or portobellini mushrooms, sliced
2 garlic cloves, crushed
600g wild mushrooms, sliced if large
2 tsp tomato purée
2 tbsp plain flour
1 tsp smoked paprika
100ml brandy
300ml soured cream
2 tbsp wholegrain mustard

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

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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