Thursday, February 17, 2011

Recipe of the Week: Mushroom Stroganoff

We made this last weekend for friends and we loved the flavor, but the sauce could have been a bit creamier. This is a great, hearty, winter's meal.....and it's vegetarian.


Mushroom Stroganoff
Slightly adapted from Seattle Times Food Day, originally published 2.9.11

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, finely minced
3 pounds mixed fresh mushrooms, such as shiitake, oyster and cremini, thinly sliced
2 tablespoons flour
1/2 cup white wine
1 cup vegetable broth
1 cup sour cream
salt and pepper
1 package wide egg noodles
2 tablespoons fresh flat leaf parsley, for garnish


In a large pan, heat olive oil over medium high heat; add onions and cook 3-4 minutes until translucent. Add garlic and cook for 1 minute, continuously stirring. Add the mushrooms and cook for 7-10 minutes, until they have released liquid and are beginning to brown.

Add flour and cook for another minute before adding the wine and broth. Cook until alcohol is absorbed about another 2-3 minutes. Remove from heat and add sour cream. Season with salt and pepper (depending on thickness of sauce, you may need to add a bit more broth).

Cook noodles according to package directions. Add the pasta to the sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to loosen the sauce; garnish with parsley and serve immediately.

Recipe courtesy of Hearst Publishing; I made several changes including adding more shrooms, creating a richer sauce by adding flour and tossing to combine flavors
Image courtesy of Google Images