Best Deluxe Mushroom Stroganoff Recipes

Mushroom Stroganoff image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound portobello mushrooms, stemmed
8 ounces shiitake mushrooms, stemmed
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 1/4 cups mushroom broth
1/2 teaspoon soy sauce
1 teaspoon Dijon mustard
2 ounces soft goat cheese
1/2 cup sour cream
2 tablespoons chopped parsley
Cooked and buttered egg noodles, for serving

Steps:

Slice the portobellos into 1/2-inch-thick strips, then cut each strip in half crosswise. Repeat with the shiitakes, keeping the two mushrooms separate.
Melt 2 tablespoons of the butter in a large skillet over medium heat. When the foam starts to subside, add the portobellos and cook, tossing once or twice, about 1 minute. Add 1/4 teaspoon salt and a generous pinch of pepper and cook, stirring occasionally, until browned, juicy and tender but firm, about 2 minutes. Transfer to a medium bowl.
Add 1 tablespoon of the remaining butter to the skillet, let it sizzle, then add the shiitakes and toss for about 30 seconds. Add the remaining 1 tablespoon butter, 1/4 teaspoon salt and a generous pinch of pepper and cook, tossing occasionally, until browned and tender but still firm, 1 to 2 minutes.
Return the portobellos to the skillet and sprinkle the flour over the mushrooms. Then toss, scraping the bottom of the skillet, until the flour disappears, about 30 seconds. Stir in half the broth and all the soy sauce and mustard, scraping the bottom of the skillet until it's clean, then stir in the remaining broth. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 6 minutes. Cover, reduce the heat to low and simmer 5 minutes, stirring once or twice. Stir in the goat cheese.
Remove the skillet from the heat, and stir in the sour cream and parsley. Taste and add more salt and pepper as needed. Serve the stroganoff over buttered egg noodles.

Mushroom Stroganoff image

Provided by Sabrina Snyder

Yield Serves 4

Number Of Ingredients 11

½ teaspoon kosher salt, plus more for the pasta cooking water
1 pound (455 g) wide egg noodles
8 tablespoons (1 stick; 115 g) unsalted butter
1 pound (455 g) cremini mushrooms, sliced
¼ teaspoon coarsely ground black pepper
1 large shallot, minced
3 tablespoons all-purpose flour
1½ cups (355 ml) vegetable broth, or as needed
1 cup (235 ml) white wine
½ cup (120 ml) sour cream
Parsley for garnish

Steps:

Bring a large pot of heavily salted water to a boil. Add the noodles and cook for 1 minute shy of the package directions. Drain and set aside.
Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute.
Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.