Mushroom Stroganoff

Recipe courtesy of Patrice of Circle B Kitchen


A combination of different fresh mushrooms will add to the depth of flavors in this stroganoff.

Time: 1 hour, 30 minutes


1 lb fresh mushrooms of your choice
1 (1 oz) pkg. dried porcini mushrooms
2 tbsp canola or grapeseed oil
1/4 cup all purpose flour
3 tbsp butter, melted
1 cup (plus 2 tablespoons) sour cream
2 cloves garlic, minced
1 cup finely chopped onion
3 tbsp chopped fresh parsley (divided)
2 tsp salt
¼ tsp white pepper (or more)
Egg noodles or cooked rice
Chopped fresh parsley for serving


Place porcini mushrooms in 2 cups very hot water and let soak for 20-30 minutes. Note: you’re going to be using this soaking liquid, so don’t throw it out!

Wipe the mushrooms clean of any dirt or debris. If using button or crimini mushrooms, cut them into quarters. Cut any other mushrooms you are using into about the same size as the crimini.

In a heavy dutch oven or large sauté pan, heat the oil over medium heat and then add the onion. Sauté for 5-6 minutes, until very soft and then add the garlic. Sauté for a couple more minutes. Add all of the cut mushrooms and cook for about 5 minutes or until starting to soften.

Meanwhile, strain the porcini mushrooms from their soaking liquid, reserving the liquid. Depending on how long you soaked them, you should have about 1 ½ cups liquid. Chop the porcinis if they are fairly large and add them to the pan.

Stir flour into the melted butter and whisk, stirring well to coat the mushrooms. Cook briefly to heat through and then add the porcini liquid, salt and pepper and let this simmer for about 5-6 minutes. The mixture should be fairly thick (the sour cream will loosen the sauce later).

Turn off the heat and let sit uncovered for a few minutes to thicken, but keep warm.
Stir in sour cream and 2 tablespoons of the chopped parsley. Turn up the heat to medium-low and heat through (do not boil). Add salt and pepper to taste.

Serve over egg noodles or rice and top with remaining chopped parsley.


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