Post by Loupy on Feb 26, 2013 17:51:26 GMT -7
Mushroom Stroganoff
Circle B Kitchen
www.circle-b-kitchen.com/
Use any fresh mushrooms you’d like in this. A combination of different mushrooms will add to the depth of flavors, especially the addition of wild mushrooms such as oyster or shitake.
Ingredients:
1 lb fresh mushrooms
1 (1 oz) pkg. dried porcini mushrooms
2 tablespoons canola or grapeseed oil
1/4 cup all purpose flour
3 tablespoons butter, melted
1 cup (plus 2 tablespoons) sour cream
2 shallots, minced
1 med. Onion chopped
3 tablespoons chopped fresh parsley (divided)
2 tsp salt
1/4 tsp white pepper (or more if you like more heat)
Instructions:
Egg noodles, or cooked rice and chopped fresh parsley for serving
Place porcini mushrooms in 2 cups very hot water and let soak for 20-30 minutes.
Note: You're going to use this soaking liquid, so don't throw it out.
Wipe the mushrooms clean of any dirt or debris. If using button or crimini mushrooms, cut them into quarters.
Cut any other mushrooms you are using into about the same size as the crimini.
In a heavy dutch oven or large sauté pan, heat the oil over medium heat and then add the shallots and onion.
Saute for about 5 minutes. Add all of the cut mushrooms and saute for another 5 minutes or until softened.
Meanwhile, strain the porcini mushrooms from their soaking liquid, reserving the liquid.
Depending on how long you soaked them, you should have about 1 1/2 cups liquid.
Chop the porcinis if they are fairly large and add them to the pan with the other mushrooms.
Stir the flour into the melted butter and whisk that to the pan, stirring well to coat the mushrooms.
Cook briefly to heat through and then add the porcini liquid, salt and pepper, and let this simmer for about 5 to 6 minutes.
The mixture should be fairly thick. (the sour cream will loosen the sauce later).
Turn off the heat and let this sit uncovered a few minutes to continue to thicken, but keep warm.
Stir in the sour cream and 2 tablesspoons of the chopped parsley.
Turn up the heat to medium low and heat through (do not boil).
Taste for salt and pepper.
Serve over egg noodles or rice, and top with remaining chopped parsley.
Copyright © 2009, Patrice Berry. All rights reserved.
Circle B Kitchen
www.circle-b-kitchen.com/
Use any fresh mushrooms you’d like in this. A combination of different mushrooms will add to the depth of flavors, especially the addition of wild mushrooms such as oyster or shitake.
Ingredients:
1 lb fresh mushrooms
1 (1 oz) pkg. dried porcini mushrooms
2 tablespoons canola or grapeseed oil
1/4 cup all purpose flour
3 tablespoons butter, melted
1 cup (plus 2 tablespoons) sour cream
2 shallots, minced
1 med. Onion chopped
3 tablespoons chopped fresh parsley (divided)
2 tsp salt
1/4 tsp white pepper (or more if you like more heat)
Instructions:
Egg noodles, or cooked rice and chopped fresh parsley for serving
Place porcini mushrooms in 2 cups very hot water and let soak for 20-30 minutes.
Note: You're going to use this soaking liquid, so don't throw it out.
Wipe the mushrooms clean of any dirt or debris. If using button or crimini mushrooms, cut them into quarters.
Cut any other mushrooms you are using into about the same size as the crimini.
In a heavy dutch oven or large sauté pan, heat the oil over medium heat and then add the shallots and onion.
Saute for about 5 minutes. Add all of the cut mushrooms and saute for another 5 minutes or until softened.
Meanwhile, strain the porcini mushrooms from their soaking liquid, reserving the liquid.
Depending on how long you soaked them, you should have about 1 1/2 cups liquid.
Chop the porcinis if they are fairly large and add them to the pan with the other mushrooms.
Stir the flour into the melted butter and whisk that to the pan, stirring well to coat the mushrooms.
Cook briefly to heat through and then add the porcini liquid, salt and pepper, and let this simmer for about 5 to 6 minutes.
The mixture should be fairly thick. (the sour cream will loosen the sauce later).
Turn off the heat and let this sit uncovered a few minutes to continue to thicken, but keep warm.
Stir in the sour cream and 2 tablesspoons of the chopped parsley.
Turn up the heat to medium low and heat through (do not boil).
Taste for salt and pepper.
Serve over egg noodles or rice, and top with remaining chopped parsley.
Copyright © 2009, Patrice Berry. All rights reserved.