Wild Mushroom Stroganoff

Wild Mushroom Stroganoff

Wild mushrooms are a delicious vegetarian substitution for the typical beef stroganoff. This recipe is based on the Brazilian version of stroganoff with the addition of ketchup and Worcestershire sauce. There is vegan Worcestershire sauce if you want to avoid the anchovies. This can be made with dried noodles too; just parboil the noodles until they are a couple of minutes from being done before adding them to finish in the sauce. If you want to serve this with rice instead, boil down the sauce a few minutes to thicken it. I used white wine because it was handy, but if you prefer you can use the more traditional brandy. Making a slurry with the stock and flour keeps it from lumping.

4 Tbsp butter
½ onion, chopped
454 g/ 1 lb assorted mushrooms
5 Tbsp white wine
1 cup beef stock or vegetable stock
2 Tbsp flour
½ cup crushed tomatoes
2 Tbsp ketchup
1 Tbsp paprika
½ Tbsp dijon mustard
½ Tbsp Worcestershire sauce
sprinkle of cayenne (optional)
½ cup creme fraiche
250 g/ 8 oz fresh egg noodles
1 Tbsp chopped fresh parsley
salt and freshly ground pepper

Melt butter in skillet over medium high heat. Add onions. Cook until softened. Add mushrooms. Cook until just softened. Push mushrooms to side and add white wine. Boil until syrupy. Mix stock and flour and add slurry to pan. Add crushed tomatoes, ketchup, paprika, mustard, Worcestershire,and cayenne. Salt and pepper to taste. Cook until thickened. Add creme fraiche and stir. Add noodles and stir. Add more liquid if necessary. Reduce to a simmer, cover, and cook 3 minutes. Serve with fresh parsley sprinkled on top.

There’s also a video of this recipe.

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Wild Mushroom Stroganoff
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