Best Porcini Noodles In The Style Of Stroganoff Recipes

BEEF STROGANOFF WITH CREMINI & PORCINI MUSHROOMS

Beef Stroganoff With Cremini & Porcini Mushrooms image

This recipe is from the magazine Fine Cooking. It's by far the best beef stroganoff I've ever tasted. It wasn't difficult at all, and didn't take much time. I made it after work one evening. The ingredients were readily available in my grocery store, and well worth the investment. The porcini mushrooms really add a great flavor and deeper color to the beef broth. I'd be proud to serve this dish to company. Note: I recommend you prep all remaining ingredients while the dried porcini is steeping. The rest of the steps are very quick, and don't allow time for prepping as you go. Second note: I buy whole beef tenderloins at Costco for a very reasonable price. I remove the silver skin myself with a sharp meat carving knife. I get a fabulous roast, quite a few filet mignon steaks, and the funny shaped thinner "tail" part (about a pound) is perfect for this recipe, although you could use any part of the tenderloin.

Provided by PanNan

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups canned low sodium beef broth
1 (1/2 ounce) package dried porcini mushrooms
3 tablespoons vegetable oil
1/4 cup unsalted butter
8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
kosher salt
fresh ground pepper
3 tablespoons flour
1 medium onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 tablespoons creme fraiche
12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
2 tablespoons chopped fresh parsley

Steps:

Combine the beef broth and dried porcini in a small saucepan.
Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
Strain the broth through a sieve and set aside.
Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
Transfer to a bowl.
Season the beef strips generously with kosher salt and pepper and dredge in the flour.
Add 2 tbsp oil to the pan and heat over medium-high heat.
When oil is hot, add the beef, spreading it in a single layer.
After about a minute, turn each piece to brown the other side.
Don't overcook!
Work quickly, the whole process only takes a couple of minutes.
Remove beef to the same bowl with the cremini.
(Work in smaller batches, if you prefer).
Melt the remaining 3 tbsp butter in the pan over medium-high heat.
Add the onion.
Saute, scraping up the browned meat bits at the bottom of the pan.
When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
Bring to a simmer while stirring.
Cook just until the sauce thickens slightly, 1- 2 minutes.
Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.
Taste, and adjust seasonings.
Serve over cooked noodles, sprinkled with parsley.

Nutrition Facts : Calories 924.6, Fat 53.4, SaturatedFat 22.3, Cholesterol 224.4, Sodium 145.9, Carbohydrate 74.2, Fiber 4.4, Sugar 4.1, Protein 37.7

NOODLE STROGANOFF

Noodle Stroganoff image

Make and share this Noodle Stroganoff recipe from Food.com.

Provided by RecipeNut

Categories One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces egg noodles, extra wide
2 tablespoons butter or 2 tablespoons margarine
2 (8 ounce) packages sliced mushrooms
1 medium onion, chopped
1 clove minced garlic or 1/2 teaspoon instant minced garlic
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 lb ground beef
12 ounces beef gravy
8 ounces sour cream
1/8 teaspoon paprika

Steps:

Cook noodles according to package directions; drain.
Meanwhile, melt butter in large skillet.
Add mushrooms, onion, garlic, salt and pepper.
Cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
Add ground beef and cook until no longer pink, stirring to break up meat.
Add gravy and heat to boiling.
Remove from heat; stir in sour cream.
Serve beef mixture over noodles; sprinkle with paprika.

Nutrition Facts : Calories 416.9, Fat 20.8, SaturatedFat 10.1, Cholesterol 96.5, Sodium 760.2, Carbohydrate 37.2, Fiber 2.4, Sugar 2.5, Protein 21.1

MUSHROOM STROGANOFF

Mushroom Stroganoff image

Provided by Food Network

Categories main-dish

Time 20m

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 teaspoon oil
2 large onions, chopped
1/4 pound shiitake mushrooms, sliced
1/4 pound oyster mushrooms, sliced
1/4 pound chanterelle mushrooms, sliced
1/4 pound morel mushrooms
Juice from 1/2 lemon
1/2 teaspoon salt
1 teaspoon dried basil
1/2 pint nonfat sour cream
12 ounces cooked pasta, your favorite (I prefer angel hair)
1/3 to 1/2 cup nuts, chopped

Steps:

In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.