Stroganoff
What do you call a mushroom that goes into a bar and buys drinks for everyone all night long? A Fungi to be around! Ba da bum...
I know you know I am a mushroom fan. I’d even say I was a mushroom fanatic. But I always assumed my love for the shroom would remain a personal passion. I never thought I could turn this obsession into a money making gig!
I am going to be spending the next year of my life developing a series of mushroom recipes for their website. That’s right I am joining a whole crew of talented cooks and together we are going to put the fun in funghi (couldn’t resist that one… sorry).
I can tell you right now this is a plum gig. Which gets me wondering, would someone actually pay me money to eat plums too? I love this blog!
Meet the rest of the 2011 Mushroom Channel Contributors
- Kimberly from Poor Girl Eats Well
- Susie and Chelsee from We Are Not Martha
- Greg from Sippity Sup
- Julie from Julie’s Raw Ambition
- Paula from Bell’Alimento
- Shaina from Food for My Family
- Laura from Hey! What’s for Dinner Mom?
- Megan from Stetted
- Janel from Eat Well with Janel
- Denise and Lenny from Chez Us
Mushroom Stroganoff serves 4 CLICK here for a printable recipe
Coincidentally I adapted this recipe from fellow contributor Chez Us, before I knew anything about this gig!
- 3 T unsalted butter
- 2 shallots, minced
- 3 clv garlic, peeled and minced
- 1 T thyme leaves, minced
- 1 t salt, plus more as needed
- 1⁄2 t freshly cracked black pepper, plus more as needed
- 1 t dry mustard
- 1 T Worcestershire sauce
- 1 1⁄2 lb assorted mushrooms, such as shitake, cremini & baby bellas, cut into bite-size pieces
- 1⁄2 c vegetable broth
- 1⁄2 c dry white vermouth
- 1 lb wide cut egg noodles
- 1 c sour cream
- 2 T parsley leaves, chopped
Instructions
Melt 2 tablespoons butter in a large Dutch oven set over medium heat. Add the shallots and cook, until softened; about 5 minutes. Stir in the garlic, cooking an additional minute more. Next add the thyme, salt, pepper, mustard, and Worcestershire sauce. Stir to combine.
Lower the heat and add the mushrooms, stirring until slightly wilted; about 10 minutes. Add the broth and wine, and continue to cook, stirring occasionally, for 20 minutes.
In the meantime, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, then put them back into the same warm pot you cooked them in. Add the remaining butter and stir to coat lightly in butter.
When ready to serve, stir the sour cream into the mushroom mixture. Season to taste with salt and pepper. Toss the mushroom mixture with the warm buttered noodles, then arrange the mixture on a serving platter. Garnish with parsley. Serve immediately.
Serious Fun Food
Greg Henry
Sippity Sup
Stroganoff
