MUSHROOM STROGANOFF
Easy way to get that delicious stroganoff flavor without the time or meat! I love to use dried mushrooms because rehydrating them creates such a rich broth, and they also have a more pleasant texture for eating. You can get dry shitake mushrooms in the Asian foods section, and they usually cheaper there. However, for a more elegant dish, dried morrels, chanterells or porcini mushrooms are very nice. Drink with dark beer or pinot noir.
Provided by Korkin
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring the mushrooms and broth to a boil in a sauce pan. As soon as it boils, take it off the heat and let steep for at least 20 minutes.
- Saute the onions in butter in a large skillet until soft, about 15 minutes.
- Add the flour and stir. Cook for at least two more minutes, until the flour is fully absorbed and starting to change color.
- Slowly add the mushroom broth, bring to boil until thickened.
- Reduce heat to low and add the sour cream. Season to taste with salt and pepper.
- Serve over egg noodles cooked according to directions.
Nutrition Facts : Calories 472.8, Fat 16.4, SaturatedFat 8.4, Cholesterol 100.5, Sodium 647.9, Carbohydrate 66.4, Fiber 3.3, Sugar 2.8, Protein 15.5
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