Wild Mushroom and Leek Stroganoff

Wild Mushroom And Leek Stroganoff

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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

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.

Printable Recipe Card

About Wild Mushroom and Leek Stroganoff

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

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