Wild Mushroom Stroganoff Recipes

DRIED WILD MUSHROOM STROGANOFF

Steps:

• Soak the mushrooms in the stock to cover for 15 minutes, then swish them around to remove grit. Remove the mushrooms, squeeze dry, chop very coarse (you want to bite into pieces here) and reserve. Strain the liquid to remove any sediment.
• Season the venison or other meat with the caraway and 2 teaspoons of salt and pepper, then allow to marinated overnight, or at least a few hours. Heat a 1 gallon or similar capacity soup pot with the lard, toss the meat in flour and brown deeply, working in batches. Be patient, and do not allow the bottom of the pan to burn.
• When the meat is browned, add the garlic, onion, and dried mushrooms add a little extra fat if needed and sweat for a few minutes to cook off moisture, then add the extra two tablespoons of flour and stir, cook for 2 minutes more. De-glaze with the sherry, stock and reconstituting liquid, and bring the mixture to a simmer, turn the heat down to as low as possible, and simmer very gently for 1 hour, covered. Add a few tablespoons of cooking liquid to the sour cream and stir well to loosen it.
• When the meat is tender and tastes good to you, turn the heat down to low, stir in the sour cream, making sure it dissolves nicely, then warm the sauce back up, but don't boil. Taste the sauce, adjust the seasoning as needed, and serve over egg noodles or mashed potatoes. Garnish with fresh chopped dill, cilantro, generous amounts of fresh cracked pepper and diced gherkins if using.

WILD MUSHROOM STROGANOFF

Steps:

• Melt the first amount of butter over medium heat and add the shallot, cook until tender.
• Add the mushrooms to the pot and cook until tender.
• Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
• While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
• Stir the flour into the butter until absorbed to make a roux.
• Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
• Stir in the heavy cream and parmesan cheese, and parsley.
• This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.
• Enjoy!

HARLOW'S VEGAN AND GLUTEN-FREE WILD MUSHROOM STROGANOFF

Steps:

• Warm a medium saucepan over medium-high heat. Add the grapeseed oil and heat until just wavy, but not quite to the smoking point. Add the onions, salt and 2 tablespoons water and saute until translucent, about 5 minutes.
• Add the garlic, thyme, black pepper and chile flakes and continue to saute, stirring to thoroughly combine.
• Add the white wine, balsamic vinegar, lemon zest and juice. Continue to stir thoroughly. Add the rehydrated wild mushrooms and half of the soaking liquid to the pan. Add the cooked pasta and turn the heat up so the sauce and pasta mixture begin to simmer. Once pasta and mushroom ragout have combined with the liquid that is in the pan, add the vegan sour cream, parsley and Worcestershire. Stir to combine and immediately serve in pasta bowls.

WILD MUSHROOM AND VENISON STROGANOFF FOR TWO LUCKY PEOPLE

Steps:

• Cook the rice according to the package instructions until it's just undercooked and drain in a colander. Put the rice back in the pan, cover with aluminum foil and set aside to steam - this will give you incredibly light and fluffy rice.
• Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside.
• Season the meat well with salt, pepper and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 before adding the parsley stalks (you can do this in 2 pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter and brandy.
• You don't have to light the hot brandy, but flaming does give an interesting flavor so I always like to do this. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the creme fraiche and season, to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small.
• Serve your fluffy rice on 1 big plate and your stroganoff on another. Simply spoon the remaining creme fraiche over the stroganoff, then sprinkle over the sliced gherkins and the parsley leaves. Eat at once!
• "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

MUSHROOM STROGANOFF

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

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.

WILD MUSHROOM STROGANOFF WITH NOODLES

Steps:

• Heat large pot of water to boiling.
• Melt butter in large skillet over medium-high heat; add onion.
• Cook, stirring often, until lightly browned, 5 minutes.
• Add bell pepper; cook, stirring often, 1 minute.
• Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes.
• Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute.
• Turn heat to high; stir in broth.
• Cook, stirring often, to thicken and reduce slightly, about 5 minutes.
• Meanwhile, add noodles to boiling water; cook according to package directions.
• Drain.
• Place in large serving bowl.
• Stir sour cream into mushroom mixture; heat until hot, but not boiling, about 1 minute.
• Pour over noodles.
• Add chopped parsley; toss to mix.
• Serve.

MUSHROOM STROGANOFF WITH WILD RICE

Steps:

• Heat a deep frying pan on a medium heat and add the oil. Once hot, add the onion and cook the onion gently for 5-7 minutes or until soft.
• Add the garlic to the pan and continue to cook for two minutes then add the sliced mushrooms. Continue to cook gently for a 5-6 minutes, or until the mushrooms are tender and golden-brown.
• Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for five minutes while you cook the rice.
• Cook the rice according to the packet instructions in a separate saucepan until tender.
• Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together.
• Taste and add salt and pepper as needed.
• Serve the mushroom stroganoff with the rice and the remaining wedges of lemon on the side.
• This goes well with a side serving of Broccoli.

WILD MUSHROOM STROGANOFF

Steps:

• Fry the onions and celery in a heavy based pan, using the butter. Keep the heat low and fry for about 5 minutes in total. The onions should then be transparent and very soft.
• Add the mushrooms and fry for about 3-4 minutes, or until the juice runs out of the mushrooms. Do not adjust the heat, keeping it low will seal in the flavour of the mushrooms.
• Add in the herbs and basil. Next stir in the flour, making sure that you get rid of any lumps. If it is lumpy then beat vigorously. Cook for one minute, then add the stock and seasoning. Simmer for about 8-10 minutes. Then remove the pan from the heat and stir in the soured cream or yoghurt. Taste and adjust the seasoning as required. Return to the stove top and heat up to serving temperature, but be careful not to let it boil or this will spoil the flavour.
• Serve immediately (t is best served from the pan onto warmed plates, as opposed to transferring it into a serving dish).

DELUXE MUSHROOM STROGANOFF

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.