wild mushroom stroganoff
You can use any kinds of mushrooms you like. If using dry mushroom use the soaking liquid in place of the beef stock for a even more mushroomy flavor
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 ounces butter
- 4 ounces shiitake mushrooms
- 4 ounces oyster mushrooms
- 4 ounces white beech mushrooms
- 4 ounces hen of the woods mushrooms
- 2 king oyster mushrooms
- 1 tablespoon fresh thyme
- salt and pepper
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons flour
- 2 cups beef stock
- 1 cup sour cream at room temp
- 2 teaspoons dijon mustard
- 2 teaspoons fresh squeezed lemon juice
- fresh parsley for garnish
- cooked egg noodles for serving
How To Make wild mushroom stroganoff
-
Step 1Melt 4 tbsp butter in large skillet. After butter has melted add the mushrooms. Cook until mushrooms are browned about 10 minutes. Remove to a bowl and season with salt and pepper. Set aside
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Step 2Add the rest of the butter to the pan and let it melt. Add the onion and cook until translucent. Add the garlic and cook 30 seconds. Add the thyme, and tomato paste.
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Step 3Cook until the tomato paste is well incorporated. Sprinkle the flour over the top. Add the beef stock and whisk until thickened a little. Add the dijon mustard and lemon juice. Bring to a boil then reduce the heat and simmer 5 minutes. Turn the heat to low and whisk in the sour cream then stir the mushrooms back in.
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Step 4Serve the mushroom sauce over egg noodles and garnish with parsley
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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