Mushroom Stroganoff

Beef Stroganoff. Just the mention of this makes my poor husband drool. I made it regularly before his AG diagnosis and it’s a meal he truly hopes to be able to have again someday. I tried a recipe for wild mushroom sauce the other week that I thought might be a good substitute for my old stroganoff standby. Unfortunately, it was kind of bland and needed some tweaking. So this past week I tried merging it with my old recipe and it turned out to be a winning combination! My hubby still misses the meat of course, but the mushrooms are hearty and filling, and the sherry and shallots give it the same delicious flavor and warmth as my original recipe. I served it over egg noodles (just like I used to), but you could use any pasta, rice, or I think it would even be fabulous over toast. Happy Fall Y’all!

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1 and 1/2 tablespoons olive oil

2  tablespoons minced shallots

4 to 5 cups chopped wild mushrooms (I used shiitake, baby portobellos, and cremini and filled my 4 cup glass measuring cup to the very top)

1 and 1/2 cups vegetable broth

1/2  cup water

3  tablespoons sherry cooking wine

1/4  teaspoon dried thyme

1/2  teaspoon salt and pepper to taste

2  tablespoons butter or earth balance

3  tablespoons flour

3  tablespoons heavy cream, half & half, milk, soy milk (whatever is safe for your family)

2  tablespoons fresh parsley or 1/2 teaspoon dried

Egg noodles, rice, or toast

 

In a large saucepan, heat the olive oil over medium-high heat. Add the shallots and cook until tender, a minute or so. Add all the mushrooms; cook, stirring often, until softened, about 5 minutes depending on the mushrooms (shiitakes may take a couple minutes longer). Add the broth, water, sherry, thyme, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.

Melt the butter or earth balance in a glass measuring cup in the microwave. Whisk in the flour until smooth. Stir into the mushroom mixture; increase heat, and cook until mixture comes to a boil, about 2 minutes. Stir in cream and parsley. Salt generously again to your taste and serve over noodles, rice, or toast.

 

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