Veggie's Mushroom Stroganoff
- Replies 16
I've been making this recipe for over ten years. Be warned, it is VERY rich! Its origin is long forgotten....possibly a complete revamp of a beef stroganoff recipe. As promised for @magpie1.
INGREDIENTS
400 g egg noodles, rice or pasta
3 tablespoons butter, divided
1 small white onion, quartered and thinly sliced
4 cloves garlic, minced or crushed
400 g sliced button mushrooms
1 thinly sliced red or green capsicum (optional)
1/2 cup dry white cooking wine (Chinese cooking wine will do)
1 1/2 cups vegetable stock
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 1/2 tablespoons flour
1/4 teaspoon dried thyme
1 tablespoon smoked paprika
1 cup full thickened or sour cream
Salt and freshly cracked black pepper
Optional toppings: freshly grated Parmesan or Mozarella cheese, chopped fresh parsley or extra black pepper
METHOD
1. Cook egg noodles in boiling, generously salted water according to package instructions. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
2. Melt 1 tablespoon butter in a large sauté pan over medium-high heat. Add onions and garlic sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, mushrooms and capsicum, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
3. Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire sauce, tomato paste and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme and smoked paprika , and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the cream evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.
4. Serve immediately over rice, egg noodles or pasta, garnished with your desired toppings.
NOTES
1. You can replace or add to the mushrooms with 400 g of lean beef strips, diced chicken thigh fillets or lamb strips (I’ve never done it with lamb).
2. If you add beef, chicken or lamb, make sure you double ALL ingredients with the exception of the mushrooms.
3. Keep a keen eye in the latter stages, otherwise it will reduce too far. If that happens, add water sparingly to bring it back from the dead.
4. If you want to give it more heat, add chilli flakes but go easy. You don't want to overwhelm the exquisite flavour.
Serves 4. I hope you enjoy! Photo coming soon the next time I make it. I only made it last Sunday.
INGREDIENTS
400 g egg noodles, rice or pasta
3 tablespoons butter, divided
1 small white onion, quartered and thinly sliced
4 cloves garlic, minced or crushed
400 g sliced button mushrooms
1 thinly sliced red or green capsicum (optional)
1/2 cup dry white cooking wine (Chinese cooking wine will do)
1 1/2 cups vegetable stock
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 1/2 tablespoons flour
1/4 teaspoon dried thyme
1 tablespoon smoked paprika
1 cup full thickened or sour cream
Salt and freshly cracked black pepper
Optional toppings: freshly grated Parmesan or Mozarella cheese, chopped fresh parsley or extra black pepper
METHOD
1. Cook egg noodles in boiling, generously salted water according to package instructions. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
2. Melt 1 tablespoon butter in a large sauté pan over medium-high heat. Add onions and garlic sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, mushrooms and capsicum, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
3. Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire sauce, tomato paste and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme and smoked paprika , and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the cream evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.
4. Serve immediately over rice, egg noodles or pasta, garnished with your desired toppings.
NOTES
1. You can replace or add to the mushrooms with 400 g of lean beef strips, diced chicken thigh fillets or lamb strips (I’ve never done it with lamb).
2. If you add beef, chicken or lamb, make sure you double ALL ingredients with the exception of the mushrooms.
3. Keep a keen eye in the latter stages, otherwise it will reduce too far. If that happens, add water sparingly to bring it back from the dead.
4. If you want to give it more heat, add chilli flakes but go easy. You don't want to overwhelm the exquisite flavour.
Serves 4. I hope you enjoy! Photo coming soon the next time I make it. I only made it last Sunday.
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