Wild Mushroom and Leek Stroganoff

Wild Mushroom And Leek Stroganoff Recipe

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Debra Schweikert


This is a very different side dish. I usually get the wild mushroom blend available at my usual grocery store and they work great in the recipe (but I know some stores don't package them that way, so I am sharing the recipe the way it was shared with me).

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15 Min
45 Min
Stove Top


3 Tbsp
vegetable oil
1 lb
leeks, white part only, 1/4" slices
8 oz
white mushrooms, sliced
6 oz
portobello mushrooms, cut in 3/4" slices
3 oz
oyster mushrooms, chopped
1 c
red wine, dry burgundy
1/4 c
2 Tbsp
tomato paste
1/2 tsp
1/8 tsp
freshly ground pepper


1Heat oil in a large pot over low heat until hot. Add leeks and saute for about 10 minutes (or until soft)
2Add mushrooms; increase the heat to medium, and cook 5, stirrring frequently.
3Stir in red wine, Madeira, tomato paste, salt and pepper.; bring to a boil. Reduce heat to low; cover, and simmer 15 minutes.
4Remove cover and simmer 15 additional minutes. Serve over mashed potatoes.

About Wild Mushroom and Leek Stroganoff

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free