MUSHROOM STROGANOFF
Looking for a classic French dinner? Then check out this delicious noodles and mushroom stroganoff made using Gold Medal® all-purpose flour - ready in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Cook noodles as directed on package, omitting salt and oil; drain.
- Generously spray 5- to 6-quart Dutch oven with butter-flavor cooking spray; heat over high heat. Add mushrooms and onion; cook 10 minutes, stirring frequently, until vegetables are golden brown.
- Meanwhile, place flour in medium bowl. Gradually beat in milk with wire whisk until smooth. Beat in sherry, butter, salt and pepper. Pour cooked mushroom mixture into large bowl. Gradually add milk mixture to hot Dutch oven, stirring with wire whisk. Cook 3 minutes, stirring constantly with whisk, until slightly thickened.
- Stir sauce and noodles into mushroom mixture. Stir in sour cream. Sprinkle with chives.
Nutrition Facts : Calories 290, Carbohydrate 46 g, Fat 1, Fiber 4 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 400 mg
MUSHROOM STROGANOFF
Provided by Jamie Oliver
Categories Healthy vegetarian recipes Vegetables Romantic meals Dinner for two Mushroom Healthy dinner ideas
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.
- Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.
- Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.
- After 3 minutes, pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, add ¼ of a teaspoon of paprika, the crème fraîche and parsley, then toss together.
- Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.
- Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.
Nutrition Facts : Calories 251 calories, Fat 13.9 g fat, SaturatedFat 5.2 g saturated fat, Protein 6.7 g protein, Carbohydrate 11.9 g carbohydrate, Sugar 7.9 g sugar, Sodium 0.8 g salt, Fiber 4.3 g fibre
MUSHROOM STROGANOFF
Meaty portobello mushrooms and tender shiitakes make this a dish that is both comforting and filling. Serve it with buttered egg noodles for a meal your family will enjoy on meatless Mondays - or any night of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the portobellos into 1/2-inch-thick strips, then cut each strip in half crosswise. Repeat with the shiitakes, keeping the two mushrooms separate.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. When the foam starts to subside, add the portobellos and cook, tossing once or twice, about 1 minute. Add 1/4 teaspoon salt and a generous pinch of pepper and cook, stirring occasionally, until browned, juicy and tender but firm, about 2 minutes. Transfer to a medium bowl.
- Add 1 tablespoon of the remaining butter to the skillet, let it sizzle, then add the shiitakes and toss for about 30 seconds. Add the remaining 1 tablespoon butter, 1/4 teaspoon salt and a generous pinch of pepper and cook, tossing occasionally, until browned and tender but still firm, 1 to 2 minutes.
- Return the portobellos to the skillet and sprinkle the flour over the mushrooms. Then toss, scraping the bottom of the skillet, until the flour disappears, about 30 seconds. Stir in half the broth and all the soy sauce and mustard, scraping the bottom of the skillet until it's clean, then stir in the remaining broth. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 6 minutes. Cover, reduce the heat to low and simmer 5 minutes, stirring once or twice. Stir in the goat cheese.
- Remove the skillet from the heat, and stir in the sour cream and parsley. Taste and add more salt and pepper as needed. Serve the stroganoff over buttered egg noodles.
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.
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
FRESH MUSHROOM STROGANOFF
From thekichn website, this is an easy and quick recipe that uses pantry ingredients you likely already have. Just pick up some fresh mushrooms!
Provided by duonyte
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 1. Melt 2 tablespoons of the unsalted butter in a large high-sided skillet over.
- medium heat. Add the onion and sauté until golden and softened, about 5.
- minutes. Add the garlic and thyme and sauté until fragrant, about 1 minute.
- Transfer to a medium bowl.
- 2. Add 1 tablespoon of the unsalted butter to the pan and add half the mushrooms.
- in an even layer. Cook undisturbed until browned on the bottom, about 5 minutes.
- Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black.
- pepper and cook, stirring once or twice, until the mushrooms are browned all over.
- and tender, 2 to 3 minutes more. Transfer to the bowl with the onion.
- 3. Add rest of butter to the pan, then add the rest of the mushrooms and repeat step 2.
- 4. Add dry white wine and simmer, scraping up any browned bits from the.
- bottom of the pan with a wooden spoon, until the liquid has evaporated and the.
- pot is almost dry, about 3 minutes. (I've also used dry white vermouth and pinot noir, because that was what I had).
- 5. Add tomato paste and stir until it coats the mushrooms and onions and darkens in color, about 2 minutes. (I used regular tomato paste).
- 6. Sprinkle flour into the pan and toss to coat. Add low-sodium vegetable broth or water, tamari or soysauce, Dijon mustard, and paprika. Stir and bring to a boil. Reduce the heat to low and simmer until the mixture is reduced slightly and is saucy, 4 to 6 minutes. (I found the 1 tbl of Dijon mustard a bit too strong - I'd use 2 tsp next time).
- 7. Remove the pan from the heat. Add the parsley and stir to combine. Taste and.
- season with more kosher salt and black pepper as needed. Serve over cooked.
- wide egg noodles, mashed potatoes, or steamed rice. Garnish each serving with 1.
- tablespoon crème fraîche or sour cream.
- Note: Leftovers keep about five days in an air-tight container. Leftovers reheat very nicely, although you likely will want to add some broth to loosen up any sauce. I also used leftovers to top baked potatoes and in omelets.
Nutrition Facts : Calories 241.7, Fat 17.9, SaturatedFat 10.9, Cholesterol 51.1, Sodium 1906.7, Carbohydrate 12.3, Fiber 2.7, Sugar 5, Protein 6.7
EASY MUSHROOM STROGANOFF
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
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_.
PORTOBELLO MUSHROOM STROGANOFF
This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
Provided by CHORDATA
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
- At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
- In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
- Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g
MUSHROOM STROGANOFF (VEGAN)
Super simple vegan stroganoff made with oyster mushrooms.
Provided by Valeria McElheran
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Shred mushrooms with a fork.
- Heat oil in a skillet over medium-high heat. Add mushrooms and onion and fry until soft, 2 to 3 minutes. Throw in flour, stir well, and fry for another minute.
- Stir in almond milk and lemon juice until well combined. Simmer for 7 to 8 minutes. Season with salt and pepper.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 18.4 g, Fat 8.7 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 101.6 mg, Sugar 6.6 g
MUSHROOM STROGANOFF
Easy way to get that delicious stroganoff flavor without the time or meat! I love to use dried mushrooms because rehydrating them creates such a rich broth, and they also have a more pleasant texture for eating. You can get dry shitake mushrooms in the Asian foods section, and they usually cheaper there. However, for a more elegant dish, dried morrels, chanterells or porcini mushrooms are very nice. Drink with dark beer or pinot noir.
Provided by Korkin
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring the mushrooms and broth to a boil in a sauce pan. As soon as it boils, take it off the heat and let steep for at least 20 minutes.
- Saute the onions in butter in a large skillet until soft, about 15 minutes.
- Add the flour and stir. Cook for at least two more minutes, until the flour is fully absorbed and starting to change color.
- Slowly add the mushroom broth, bring to boil until thickened.
- Reduce heat to low and add the sour cream. Season to taste with salt and pepper.
- Serve over egg noodles cooked according to directions.
Nutrition Facts : Calories 472.8, Fat 16.4, SaturatedFat 8.4, Cholesterol 100.5, Sodium 647.9, Carbohydrate 66.4, Fiber 3.3, Sugar 2.8, Protein 15.5
MUSHROOMS STROGANOFF
Provided by Janet hite
Categories Wine Dairy Mushroom Pasta Side Low Fat Vegetarian Quick & Easy Low Sodium Dinner White Wine Sour Cream Bon Appétit New York Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt butter in heavy large Dutch oven over medium-high-heat. Add garlic and sauté 30 seconds. Add onion and sauté 2 minutes. Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes. Reduce heat to medium. Add flour and stir 1 minute. Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes. Mix in sour cream, then nutmeg. Season mushroom mixture to taste with salt and pepper. Add linguine to pot; toss to blend well and serve.
MUSHROOM STROGANOFF RECIPE BY TASTY
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
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
MUSHROOM STROGANOFF
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
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.
More about "mushrooms stroganoff recipes"
MUSHROOM STROGANOFF - GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (132)Total Time 30 minsServings 4-6
- Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
- Melt 1 tablespoon butter in a large sauté pan over medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
- Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.
HEALTHY MUSHROOM STROGANOFF {EASY AND CREAMY!} - IFOODREAL.COM
From ifoodreal.com
MUSHROOMS STROGANOFF RECIPE - RECIPEZAZZ.COM
From recipezazz.com
MUSHROOM STROGANOFF RECIPE - COOK.ME RECIPES
From cook.me
CREAMY BEEF AND MUSHROOM STROGANOFF
From bestcookingguide.com
VEGAN MUSHROOM STROGANOFF RECIPE
From simplyrecipes.com
MUSHROOM STROGANOFF RECIPE (CREAMY, VEGETARIAN) | KITCHN
From thekitchn.com
CREAMY MUSHROOM STROGANOFF - DAMN DELICIOUS
From damndelicious.net
MUSHROOM STROGANOFF | FOODIECRUSH.COM
From foodiecrush.com
MUSHROOM STROGANOFF - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
THE BEST EASY MUSHROOM STROGANOFF RECIPE | MONTANA HAPPY
From montanahappy.com
DRIED WILD MUSHROOM STROGANOFF RECIPE - FORAGER CHEF
From foragerchef.com
MUSHROOM STROGANOFF RECIPE - BBC FOOD
From bbc.co.uk
MUSHROOM STROGANOFF RECIPE FOR A VEGETARIAN TAKE ON BEEF ...
From grantourismotravels.com
MUSHROOM STROGANOFF - COOKING CIRCLE
From cookingcircle.com
MUSHROOM STROGANOFF - MOM ON TIMEOUT
From momontimeout.com
VEGETARIAN MUSHROOM STROGANOFF - THE SPRUCE EATS
From thespruceeats.com
MUSHROOM STROGANOFF RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
MUSHROOM STROGANOFF - SKINNYTASTE
From skinnytaste.com
RECIPE OF THE MONTH | MUSHROOM STROGANOFF
From tops.org
MUSHROOM STROGANOFF - ELISSA GOODMAN
From elissagoodman.com
MUSHROOM STROGANOFF - BOSH!
From bosh.tv
MUSHROOM STROGANOFF RECIPE | SOUTHERN LIVING
From southernliving.com
HERBY BUTTERED MUSHROOM STROGANOFF. - HALF BAKED HARVEST
From halfbakedharvest.com
CREAMY MUSHROOM STROGANOFF - DR. SEBI'S CELL FOOD
From drsebiscellfood.com
20-MINUTE MUSHROOM STROGANOFF RECIPE - PUREWOW
From purewow.com
CREAMY MUSHROOM STROGANOFF | WILLIAMS SONOMA
From williams-sonoma.com
MUSHROOM STROGANOFF • SALT & LAVENDER
From saltandlavender.com
MUSHROOM AND LENTIL STROGANOFF RECIPE | CHATELAINE
From chatelaine.com
PORK AND MUSHROOM STROGANOFF | FOODLAND ONTARIO
From ontario.ca
RICH VEGETARIAN MUSHROOM STROGANOFF RECIPE - SCRAMBLED CHEFS
From scrambledchefs.com
MUSHROOM STROGANOFF STORY - VEGGIE DESSERTS
From veggiedesserts.com
BEST MUSHROOM STROGANOFF (VEGETARIAN) - FIT FOODIE FINDS
From fitfoodiefinds.com
MUSHROOM STROGANOFF RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #main-dish #vegetables #dietary #low-sodium #low-carb #mushrooms #low-in-something
You'll also love