Meat is undoubtedly the main ingredient in stroganoff. Mushroom stroganoff is meat-free, but you still enjoy that meaty flavor – thanks to healthy dried porcini mushrooms. If you like umami tastes, a portion of white miso delivers that in this recipe. Shape, size, and texture are well taken care of with a blend of thickly-sliced portobellos and finely chopped white mushrooms. Remember that dried mushrooms are coarse, which can ruin the whole dish. You should rinse them before use.
Active cooking time: 15 minutes, Total cooking time: 42 minutes
Mushroom Stroganoff
Required Ingredients
· Dried porcini mushrooms – 14 grams (1/2 ounce)
· Unsalted butter – 2 tablespoons
· Uncooked broad egg noodles – 200 grams
· Olive oil – 1 tablespoon
· Minced garlic cloves – 3 pieces
· Finely chopped shallots – 58 grams (1/2 cup)
· Portobello mushroom caps, sliced into half-inch pieces – 170 grams (6 ounces)
· White mushrooms, sliced into quarter-inch thick portions – 227 grams (8 ounces)
· Chopped fresh thyme or more to garnish the dish – 1 tablespoon
· Kosher salt – ¾ teaspoon
· Black pepper – ½ teaspoon
· Vegetable broth (low sodium) – 355 ml (1 ½ cups)
· All-purpose flour – 1 ½ tablespoon
· White miso – 1 tablespoon
· Light sour cream – 113 grams (1/2 cup)
Guidelines
Get a sieve and put the porcini mushrooms in it. Properly rinse the mushrooms under running cold water. Get a small bowl and pour 237 milliliters of hot water into it. Put the mushroom into the bowl and let it sit for about 20 minutes.
Read the package instructions for cooking the broad egg noodles. After that, cook, drain, and keep the noodles warm.
Get a large skillet, and heat it up using medium-high heat. Next, some oil and butter and twirl to melt the butter. Put in the garlic and shallots, and fry for 2 minutes. Set in the portobello and fry for another 2 minutes. Put the thyme and white mushrooms and fry for approximately 6 minutes, or until all the liquid has evaporated and the mushrooms are tender. Add pepper and salt and stir. Take the mixture out of the pan.
Get a slotted spoon to take the porcini out of the soaking liquid, ensuring the liquid stays behind. Cut the porcini thinly and put it into the mixture of sauteed mushrooms. Get a measuring cup and pour the soaking liquid (3/4 cup) into it, ensuring no grit gets into it. After you’ve reached the required soaking liquid, dispose of any remnants. If the soaking liquid is not up to ¾ cup, add some water to make it up.
Get a skillet and put the miso and soaking liquid into it. Next, beat the mixture over medium-high heat. Get a medium-sized bowl and pour the flour and broth into it. Beat the mixture and pour it into a skillet. Next, cook for about one minute or until the mixture is thickened, ensuring you whisk continually. Take the cooking pan out of the heat and beat in sour cream. Add the noodles and mushroom mixture, and stir. Add more thyme to garnish.
This recipe gives you about four servings, and a serving size is approximately 1 ½ cups.
Nutritional Value per serving: Total Fat: 15 grams, Calories: 351; Saturated Fat: 6 grams; Cholesterol: 66 milligrams; Monounsaturated Fat: 5 grams; Sodium: 466 milligrams; Dietary Fiber: 5 grams; Carbohydrate: 50 grams; Protein: 13 grams; Sugar: 4 grams.
Mushroom Stroganoff
