Mushroom Stroganoff
Been a while since I posted a recipe here, and Xander asked about my Mushroom Stroganoff recipe in the 12 of 12 post, so I figured I'd post that for you:
Mushroom Stroganoff
2 Tbsp Olive Oil
Hungarian Paprika
1 1/4lb Mixed Mushrooms, sliced
2 Shallots finely chopped
3 Tbsps White wine vinegar
6 Tbsp dry white wine
1 1/4 cup Sour cream
2/3 Vegetable stock (I used Better Than Bouillon)
1 Tsp Stone Ground Mustard
Place mushrooms and Paprika in a large covered bowl and shake until they are coated. In a skillet heat half of oil, saute mushrooms for two minutes, remove from pan and set aside. Add shallots to pan and saute until they begin to soften. Add vinegar and wine and bring to a boil. Stir in sour cream, return to boil, let reduce for a few minutes. Add stock and reduce until sauce coats the back of a spoon well. Stir in mustard and mushrooms, salt and pepper to taste. Serve over egg noodles, with sour cream and parsley to garnish.
The original recipe called for some sliced gerkins to be added, but that seemed... weird, so I skipped it. The paprika was measured at 1 tbsp in the recipe, but I added a bit more to make sure the mushrooms were well coated. I used an assortment of mushrooms, about 4 different types that were packaged together as a "Chef's Assortment." I added some criminis to that to get the full measure called for in the recipe, but the sauce is fairly strong and tangy so any solid mushroom would probably work fairly well in the recipe. Enjoy!
Mushroom Stroganoff
2 Tbsp Olive Oil
Hungarian Paprika
1 1/4lb Mixed Mushrooms, sliced
2 Shallots finely chopped
3 Tbsps White wine vinegar
6 Tbsp dry white wine
1 1/4 cup Sour cream
2/3 Vegetable stock (I used Better Than Bouillon)
1 Tsp Stone Ground Mustard
Place mushrooms and Paprika in a large covered bowl and shake until they are coated. In a skillet heat half of oil, saute mushrooms for two minutes, remove from pan and set aside. Add shallots to pan and saute until they begin to soften. Add vinegar and wine and bring to a boil. Stir in sour cream, return to boil, let reduce for a few minutes. Add stock and reduce until sauce coats the back of a spoon well. Stir in mustard and mushrooms, salt and pepper to taste. Serve over egg noodles, with sour cream and parsley to garnish.
The original recipe called for some sliced gerkins to be added, but that seemed... weird, so I skipped it. The paprika was measured at 1 tbsp in the recipe, but I added a bit more to make sure the mushrooms were well coated. I used an assortment of mushrooms, about 4 different types that were packaged together as a "Chef's Assortment." I added some criminis to that to get the full measure called for in the recipe, but the sauce is fairly strong and tangy so any solid mushroom would probably work fairly well in the recipe. Enjoy!
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