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
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yield
4 serving(s)
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For wild mushroom stroganoff
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8 ozbutter
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4 ozshiitake mushrooms
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4 ozoyster mushrooms
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4 ozwhite beech mushrooms
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4 ozhen of the woods mushrooms
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2king oyster mushrooms
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1 Tbspfresh thyme
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salt and pepper
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1 mdonion chopped
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4 clovegarlic minced
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2 Tbsptomato paste
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3 Tbspflour
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2 cbeef stock
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1 csour cream at room temp
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2 tspdijon mustard
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2 tspfresh squeezed lemon juice
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fresh parsley for garnish
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cooked egg noodles for serving
How To Make wild mushroom stroganoff
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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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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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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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4Serve the mushroom sauce over egg noodles and garnish with parsley
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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