Portobello Mushroom Stroganoff

The recipe you’ve all been waiting for!

A couple of weeks ago I tried a new recipe. It sounded good, and I’m always happy to explore new culinary experiences. After all, how far wrong can one go with noodles and mushrooms? The recipe, as it was, tasted just fine, but I’m never one to leave good enough alone, at least as far as food is concerned. (We’ll not discuss housework in this context, okay?) So I played around, and came up with something that I liked even more. This recipe is rich, very creamy, and totally yummy. It’s great over egg noodles, but it would be just as terrific over toast or quinoa or something similar. If you find it too rich for your tastes, try thinning it with some water, or replacing the liquid from the dried mushrooms with some water or broth.


Portobello Mushroom Stroganoff

Serves 4. Or one teenaged boy.

  • 0.5oz (15g) dried porcini mushrooms
  • 1 cup boiling water
  • 3 TBSP butter
  • 1 large onion, diced
  • 1 lb Portobello mushrooms, diced into large cubes (about 2 cm / 0.75 inch per side)
  • 3 cloves garlic, minced
  • ½ cup wine
  • 1 TBSP soy sauce
  • 3 TBSP flour
  • Salt and pepper to taste
  • ½ cup sour cream
  • ½ cup chopped parsley
  • 8 oz egg noodles
  1. Rinse the dried porcini mushrooms and place in a heat-proof bowl. Pour 1 cup of boiling water over the dried mushrooms and leave alone while you work on the rest of the ingredients.
  2. Melt the butter in a large skillet, then add the diced onions and turn the heat to low, allowing the onions to caramelize, stirring every few minutes. This might take 25 minutes or so, until the onions are a lovely shade of golden brown.
  3. Add the diced mushrooms and the minced garlic. Turn the heat up a bit and cook until the mushrooms have softened and released their liquid, and the liquid has cooked off. Now add the wine and let it cook for 5 minutes or so.
  4. At this point, remove the porcini mushrooms from the liquid (KEEP THE MUSHROOM LIQUID!) and chop them, then add them to the skillet.
  5. Sprinkle the flour over the mushroom mixture and stir in well. Carefully pour the liquid from the porcini mushrooms into the skillet (making sure not the let any grit at the bottom get into the pan) and stir well till the mixture comes to a boil. It should thicken quite considerably. Add another half cup of water, along with the soy sauce, and keep cooking and stirring till it boils again. Add more water if it’s still too thick, and add salt and pepper to taste.
  6. Put the egg noodles on to boil, according to package directions.
  7. Shortly before serving, stir in the sour cream and parsley, and keep hot over low heat.
  8. Serve over drained egg noodles.

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