Tag: mushroom recipes

Mushroom Stroganoff

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Photo shows a white bowl of wide noodles topped with a gravy and mushrooms. A pink floral napkin is beside the bowl with a fork on a wooden table.


I always buy mushrooms from Costco and I may have just come across the best way to use them: Mushroom Stroganoff. This recipe from Katya at LittleBroken.com with a few tweaks, and we absolutely loved it.

Ingredients

2 Tbsp olive oil
2 Tbsp butter
1 red onion, chopped
1 1/2 lb fresh mushrooms, sliced (I used baby Bella from Costco)
1 1/2 cups vegetable or chicken stock
3 Tbsp all-purpose flour
4 large garlic cloves, crushed
1 tsp. dried Thyme
1 tsp. kosher salt
1 tsp. Paprika
1 Tbsp Worcestershire sauce
1/2 cup full-fat sour cream
2 Tbsp chopped fresh parsley or 1 tsp dried parsley
Fresh ground black pepper, to taste

Instructions

In a large frying pan, heat olive oil and butter over medium heat. Add red onions and cook stirring occasionally until transparent, about 4-5 minutes.

Add mushrooms and cook, stirring occasionally until tender, about 8-10 minutes.

Push mushrooms to edge of the pan and add a tiny bit more olive oil in the middle. Add flour and dry spices to the oil, and stir to combine. After a minute or so, mix flour and spice mixture into the mushrooms. Let cook stirring occasionally for 3-4 minutes.

Add stock and Worcestershire sauce. Cook stirring gently until the sauce forms, and continue cooking until it thickens.

Add sour cream, stirring gently until the sour cream is incorporated. Taste and add salt or pepper if needed.

Serve over wide noodles, sprinkled with fresh or dried parsley.

It does make a lot so if it’s going to be more than one meal, remove what you want to store before you add the sour cream. When reheating, you may need to add a few spoons of water to get the gravy back before you add the sour cream.

So good!

Mushrooms with Brown Butter & Sage

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This is such a delicious dish – mushrooms sauteed in brown butter and sage, seasoned with salt, pepper and garlic with a little spinach and a dollop of Mascarpone cheese. These flavors always feel very woodsy to me and I love that it feels meaty and satisfying, but not heavy.

Ingredients
8 oz pasta, any kind
4 Tbsp butter
1 tsp dried Sage, crushed
1 ½ lbs mushrooms (Costco package), washed and halved
½ tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
3 cups baby spinach
2 Tbsp Mascarpone cheese (Cream cheese is fine, too.)
Romano cheese grated as a garnish (Just a little)

Start a pot of salted water boiling, and add Pasta. Cook until done – but not mushy.

Meanwhile, rinse the mushrooms well. I know you’re not “supposed” to do that, but rinsing is so much quicker and any little water that they absorb cooks off anyway. For washing larger quantities of mushrooms, a basket strainer like this works great:

In a large frying pan on medium heat, melt the butter and continue cooking and stirring until the butter gets a nice brown color and smells nutty. Takes about 5 minutes or so.

Add the Sage and stir for about 30 seconds.

Add the mushrooms and toss well. Continue cooking and stirring until the mushrooms release their water, and then add the salt, pepper and garlic powder.

Continue cooking and stir occasionally, until only about a half cup of liquid is left. Add the baby spinach and stir to wilt. Take off the heat and add the Mascarpone cheese, stirring gently to combine.

Taste a mushroom and add a little salt, pepper or garlic powder if needed. Sprinkle a good-sized pinch of rubbed sage over the top, and grate a little Pecorino Romano cheese over.

Serve over pasta. Delish!