wild mushroom and leek stroganoff

Name: Wild Mushroom and Leek Stroganoff
Prep time: 15 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 3 tablespoon(s) vegetable oil; 1 pound(s) leeks, white part only, 1/4" slices; 8 ounce(s) white mushrooms, sliced; 6 ounce(s) portobello mushrooms, cut in 3/4" slices; 3 ounce(s) oyster mushrooms, chopped; 1 cup(s) red wine, dry burgundy; 1/4 cup(s) madeira; 2 tablespoon(s) tomato paste; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) freshly ground pepper

9 Pinches

Debra Schweikert

Springfield, VA

Updated on Mar 1, 2015

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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prep time 15 Min

cook time 45 Min

method Stove Top

yield 8 serving(s)

Ingredients

3 tablespoons vegetable oil
1 pound leeks, white part only, 1/4" slices
8 ounces white mushrooms, sliced
6 ounces portobello mushrooms, cut in 3/4" slices
3 ounces oyster mushrooms, chopped
1 cup red wine, dry burgundy
1/4 cup madeira
2 tablespoons tomato paste
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

How To Make wild mushroom and leek stroganoff

Step 1

Heat oil in a large pot over low heat until hot. Add leeks and saute for about 10 minutes (or until soft)

Step 2

Add mushrooms; increase the heat to medium, and cook 5, stirrring frequently.
Step 3

Stir in red wine, Madeira, tomato paste, salt and pepper.; bring to a boil. Reduce heat to low; cover, and simmer 15 minutes.
Step 4

Remove cover and simmer 15 additional minutes. Serve over mashed potatoes.
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