Real Recipes From Real Home Cooks ®

wild mushroom and leek stroganoff

Recipe by
Debra Schweikert
Springfield, VA

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).

yield 8 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For wild mushroom and leek stroganoff

  • 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

How To Make wild mushroom and leek stroganoff

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