MUSHROOM STROGANOFF
Meaty portobello mushrooms and tender shiitakes make this a dish that is both comforting and filling. Serve it with buttered egg noodles for a meal your family will enjoy on meatless Mondays - or any night of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the portobellos into 1/2-inch-thick strips, then cut each strip in half crosswise. Repeat with the shiitakes, keeping the two mushrooms separate.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. When the foam starts to subside, add the portobellos and cook, tossing once or twice, about 1 minute. Add 1/4 teaspoon salt and a generous pinch of pepper and cook, stirring occasionally, until browned, juicy and tender but firm, about 2 minutes. Transfer to a medium bowl.
- Add 1 tablespoon of the remaining butter to the skillet, let it sizzle, then add the shiitakes and toss for about 30 seconds. Add the remaining 1 tablespoon butter, 1/4 teaspoon salt and a generous pinch of pepper and cook, tossing occasionally, until browned and tender but still firm, 1 to 2 minutes.
- Return the portobellos to the skillet and sprinkle the flour over the mushrooms. Then toss, scraping the bottom of the skillet, until the flour disappears, about 30 seconds. Stir in half the broth and all the soy sauce and mustard, scraping the bottom of the skillet until it's clean, then stir in the remaining broth. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 6 minutes. Cover, reduce the heat to low and simmer 5 minutes, stirring once or twice. Stir in the goat cheese.
- Remove the skillet from the heat, and stir in the sour cream and parsley. Taste and add more salt and pepper as needed. Serve the stroganoff over buttered egg noodles.
MUSHROOM STROGANOFF
Make and share this Mushroom Stroganoff recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the mushrooms, onion, garlic, stock, tomato paste and lemon juice into a pan and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes, or until the onion is tender.
- Blend the cornstarch with the water in a small bowl and stir into the mushroom mixture. Return to a boil, stirring constantly, and cook until the sauce thickens. Reduce the heat and let simmer for an additional 2 minutes, stirring occasionally.
- Just before serving, remove the pan from the heat and stir in the yogurt, making sure that the stroganoff is not boiling or it may separate and curdle. Stir in 2 tablespoons of parsley and season with pepper. Transfer the stroganoff to a warm serving dish, sprinkle with remaining parsley, and serve at once with brown or white rice and a crisp green salad.
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.
DELUXE MUSHROOM STROGANOFF
Impress dinner guests with our deluxe mushroom stroganoff, packed with different mushroom varieties and a decadent brandy-infused sauce
Provided by Anna Glover
Categories Dinner
Time 50m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 309 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
MUSHROOM STROGANOFF RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, cremini mushroom, garlic, dried thyme, pepper, salt, dry white wine, vegan worcestershire, flour, vegetable broth, almond milk, fusilli pasta, fresh parsley
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
- Add the mushrooms and cook until most of the juices have evaporated.
- With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
- Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
- Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
- Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
- Serve immediately, garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 85 grams, Fat 39 grams, Fiber 3 grams, Protein 11 grams, Sugar 13 grams
EASY STROGANOFF
Valentine's Day is special for us because it is our wedding anniversary as well! Though this isn't a standard 'romantic' recipe, every time I prepare this dish the love flows freely! It is a way to show my husband I love him -- it is his favorite, but not mine. Every time I serve it my husband showers me with compliments, affection, and love because he knows it's my way of saying I love you any day of the week, not just Valentine's Day.
Provided by TOPCHEF
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large, heavy skillet, brown ground beef with Worcestershire sauce, seasoning salt, and garlic. Drain well, set aside.
- Cook noodles in a large pot of boiling water until done. Drain.
- Return noodles to pot. Gently stir in ground beef, mushrooms, condensed soup and milk. Place the pan over low heat, and heat through. Stir in sour cream, and serve immediately.
Nutrition Facts : Calories 695.3 calories, Carbohydrate 67 g, Cholesterol 140.7 mg, Fat 34.2 g, Fiber 3.4 g, Protein 29.4 g, SaturatedFat 14.3 g, Sodium 1105.8 mg, Sugar 6.5 g
MUSHROOM STROGANOFF
Make and share this Mushroom Stroganoff recipe from Food.com.
Provided by Princapessa
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Saute celery, onion, garlic and mushrooms in oil for 5 minutes until tender.
- Add flour and cook for a few minutes more, then add vegetable stock and stir until sauce thickens.
- Add mustard, marmite, bay leaf, salt and pepper. Simmer for 1 minute then add yogurt.
- Cook pasta as directed.
- Reheat gently and serve on top of the pasta.
Nutrition Facts : Calories 710.7, Fat 12.2, SaturatedFat 8, Cholesterol 9.8, Sodium 143.6, Carbohydrate 124.8, Fiber 8.3, Sugar 12.5, Protein 27.4
BEEF AND MUSHROOM STROGANOFF, AUSSIE STYLE
Tasty beef and mushroom stroganoff. This was my favorite recipe as a kid, my Mum came up with it from the stuff that was left in the cupboard! I've since modified the ingredients to add my own personal touch.
Provided by ROSEMARYINGREY
Categories Pasta and Noodles Noodle Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
- Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
- Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.
Nutrition Facts : Calories 734.2 calories, Carbohydrate 55.8 g, Cholesterol 217.2 mg, Fat 43.8 g, Fiber 5.1 g, Protein 31.7 g, SaturatedFat 23.9 g, Sodium 718.1 mg, Sugar 4.2 g
FRESH MUSHROOM STROGANOFF
From thekichn website, this is an easy and quick recipe that uses pantry ingredients you likely already have. Just pick up some fresh mushrooms!
Provided by duonyte
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 1. Melt 2 tablespoons of the unsalted butter in a large high-sided skillet over.
- medium heat. Add the onion and sauté until golden and softened, about 5.
- minutes. Add the garlic and thyme and sauté until fragrant, about 1 minute.
- Transfer to a medium bowl.
- 2. Add 1 tablespoon of the unsalted butter to the pan and add half the mushrooms.
- in an even layer. Cook undisturbed until browned on the bottom, about 5 minutes.
- Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black.
- pepper and cook, stirring once or twice, until the mushrooms are browned all over.
- and tender, 2 to 3 minutes more. Transfer to the bowl with the onion.
- 3. Add rest of butter to the pan, then add the rest of the mushrooms and repeat step 2.
- 4. Add dry white wine and simmer, scraping up any browned bits from the.
- bottom of the pan with a wooden spoon, until the liquid has evaporated and the.
- pot is almost dry, about 3 minutes. (I've also used dry white vermouth and pinot noir, because that was what I had).
- 5. Add tomato paste and stir until it coats the mushrooms and onions and darkens in color, about 2 minutes. (I used regular tomato paste).
- 6. Sprinkle flour into the pan and toss to coat. Add low-sodium vegetable broth or water, tamari or soysauce, Dijon mustard, and paprika. Stir and bring to a boil. Reduce the heat to low and simmer until the mixture is reduced slightly and is saucy, 4 to 6 minutes. (I found the 1 tbl of Dijon mustard a bit too strong - I'd use 2 tsp next time).
- 7. Remove the pan from the heat. Add the parsley and stir to combine. Taste and.
- season with more kosher salt and black pepper as needed. Serve over cooked.
- wide egg noodles, mashed potatoes, or steamed rice. Garnish each serving with 1.
- tablespoon crème fraîche or sour cream.
- Note: Leftovers keep about five days in an air-tight container. Leftovers reheat very nicely, although you likely will want to add some broth to loosen up any sauce. I also used leftovers to top baked potatoes and in omelets.
Nutrition Facts : Calories 241.7, Fat 17.9, SaturatedFat 10.9, Cholesterol 51.1, Sodium 1906.7, Carbohydrate 12.3, Fiber 2.7, Sugar 5, Protein 6.7
MUSHROOM BEEF STROGANOFF
I've had this recipe for more than 25 years and have used it countless times. You can serve it over noodles or rice.-Robin De La Gardelle, Concord, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice.
Nutrition Facts : Calories 413 calories, Fat 27g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 485mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
More about "deluxe mushroom stroganoff recipes"
MUSHROOM STROGANOFF | JAMIE OLIVER MUSHROOM RECIPES
From jamieoliver.com
Servings 2Total Time 20 minsCategory Healthy Vegetarian RecipesCalories 251 per serving
- Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons.
- Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.
- Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.
MUSHROOM STROGANOFF - LOVE & GOOD STUFF
From loveandgoodstuff.com
LUNCH BOX | DELUXE FIT FOOD
From en.deluxefitfood.com
RECIPE: MUSHROOM STROGANOFF - WHOLE FOODS MARKET
From wholefoodsmarket.com
MUSHROOM STROGANOFF - THE BEST CREAMY RECIPE!
From chocolatecoveredkatie.com
HEALTHY MUSHROOM STROGANOFF {EASY AND ... - IFOODREAL.COM
From ifoodreal.com
RECIPE ORGANIZER, CATALOG, MUSHROOM STROGANOFF, PASTA
From primasoft.com
VEGETARIAN MUSHROOM STROGANOFF - THE SPRUCE EATS
From thespruceeats.com
BEST THING I EVER MADE SERIES: MUSHROOM STROGANOFF ...
From bewitchingkitchen.com
DELUXE BEEF STROGANOFF WITH MUSHROOMS - THERESCIPES.INFO
From therecipes.info
MUSHROOM STROGANOFF - FOOD RECIPES
From recipes.studio
DRIED WILD MUSHROOM STROGANOFF - FORAGER CHEF
From foragerchef.com
MUSHROOM STROGANOFF (VEGETARIAN VERSION) - VIKALINKA
From vikalinka.com
BEEF STROGANOFF- NINJA FOODI RECIPE - THE TASTY TRAVELERS
From thetastytravelers.com
MUSHROOM STROGANOFF RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
CHEESY DELUXE BEEF STROGANOFF SKILLET DINNER – KARLIN FOODS
From karlinfoods.com
MUSHROOM STROGANOFF - THE FOOD MEDIC
From thefoodmedic.co.uk
MUSHROOM STROGANOFF RECIPE | RUSSIAN RECIPES | PBS FOOD
From pbs.org
INSTANT POT MUSHROOM STROGANOFF | COMFORTING, FILLING AND ...
From twosleevers.com
MUSHROOM STROGANOFF | BY CHEF DEL SROUFE
From forksoverknives.com
CREAMY MUSHROOM STROGANOFF | DUDE THAT COOKZ
From dudethatcookz.com
MUSHROOMS STROGANOFF RECIPE - FOOD NEWS
From foodnewsnews.com
VEGAN MUSHROOM STROGANOFF - PLANT-BASED COOKING
From plantbasedcooking.com
BEEF STROGANOFF DELUXE - RECIPE | COOKS.COM
From cooks.com
MUSHROOM STROGANOFF RECIPE | VEGAN RECIPES | TESCO REAL FOOD
From realfood.tesco.com
MUSHROOM STROGANOFF RECIPE - BBC FOOD
From bbc.co.uk
HERBY BUTTERED MUSHROOM STROGANOFF. - HALF BAKED HARVEST
From halfbakedharvest.com
DELUXE BEEF STROGANOFF - FOOD NEWS
From foodnewsnews.com
HAMBURGER HELPER, DELUXE BEEF STROGANOFF, 5.5 OZ ...
From bettycrocker.com
MUSHROOM & BEEF STROGANOFF MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
DELUXE MUSHROOM STROGANOFF | RECIPE IN 2022 | STUFFED ...
From pinterest.co.uk
CREAMY MUSHROOM STROGANOFF - FOOD CHANNEL
From foodchannel.com
BEEF STROGANOFF WITH GROUND BEEF AND MUSHROOMS
From whereismyspoon.co
BEEF AND MUSHROOM STROGANOFF RECIPE | MYRECIPES
From myrecipes.com
VEGAN MUSHROOM STROGANOFF WITH GARLIC CREAM SAUCE
From hookedonplants.ca
CREAMY MUSHROOM STROGANOFF - DAMN DELICIOUS
From damndelicious.net
MUSHROOM & BEEF STROGANOFF MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
VEGETARIAN MUSHROOM STROGANOFF RECIPE - OLIVEMAGAZINE
From olivemagazine.com
You'll also love