CREAMY MUSHROOM STROGANOFF
Butter, mushrooms, shallots, garlic and thyme make for the perfect creamy, rich mushroom stroganoff! Made in just 30 min. EASY!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes. Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste. Serve immediately.
RICH & CREAMY MUSHROOM STROGANOFF
Creamy mushroom stroganoff is perfect beef substitute! This easy 30 minute creamy pasta is gonna be your new favorite.
Provided by Deborah Rainford
Categories Easy Dinners
Number Of Ingredients 9
Steps:
- Heat the oil in a nonstick skillet. Once the oil is hot, add the onion and sauté for about 5 minutes until the onion is soft and translucent. Add the garlic cloves and continue to cook for another 2 minutes.
- Add the chopped mushrooms to the pan and sauté for another 5-6 minutes until the mushrooms are soft and golden.
- Mix the paprika and mustard and add to the pan and make sure that the mushrooms are coated. Pour the stock into the pan and stir. Simmer gently for about 5 minutes. Remove the pan from the heat and stir in the sour cream.
- Mix in the chopped parsley and serve over egg noodles.
Nutrition Facts : Calories 204 kcal, Sugar 6 g, Sodium 298 mg, Fat 17 g, SaturatedFat 7 g, Carbohydrate 9 g, Fiber 2 g, Protein 5 g, Cholesterol 26 mg, UnsaturatedFat 9 g, ServingSize 1 serving
CREAMY BEEF AND MUSHROOM STROGANOFF
Comfort food at its finest. Pasta and a white wine spiked creamy sauce -- also known as Beef Stroganoff -- ready and on the table in less than 20 minutes. Say, what?! Yes! Weight Watchers: 13pp per serve
Provided by Karina
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
- While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
- Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
- Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
- While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
- Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
- Add the pasta or noodles into the pan and garnish with parsley.
Nutrition Facts : Calories 552 kcal, Carbohydrate 62.7 g, Protein 42 g, Fat 10.5 g, Fiber 1.6 g, ServingSize 1 serving
VEGAN MUSHROOM STROGANOFF
This Vegan Mushroom Stroganoff Recipe comes together in less than 30 minutes, giving you a comforting meal to feed you and your loved ones without any fuss.
Provided by Holly
Categories Vegan Main Dish Recipes
Number Of Ingredients 14
Steps:
- Cook pasta in salted boiling water until cooked per the instructions on the box. Drain.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and saute for 4-6 minutes until translucent.
- Add the mushrooms and spices to the onions. Cook until the mushrooms begin to shrink and brown, around 7-10 minutes, stirring occasionally. Add the garlic and saute for 1 minute, stirring constantly. Add the mustard and white wine vinegar. Saute for 2-3 minutes more.
- Slowly sprinkle the flour and stir constantly for 1-3 minutes until you reach the desired thickness. Add water if mixture becomes too thick.
- Spoon stroganoff over the top of drained pasta. Sprinkle with parsley and serve.
Nutrition Facts : Calories 438 kcal, Carbohydrate 65 g, Protein 16 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 64 mg, Sodium 276 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
CREAMY MUSHROOM STROGANOFF
Make and share this Creamy Mushroom Stroganoff recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- In a large frying pan over med-high heat, melt the butter.
- Add the shallot and sauté until lightly golden, 2-3 minutes.
- Add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 minutes.
- Add the flour and stir to incorporate.
- Stir in the wine and the broth and cook until the wine evaporates slightly, about 2 minutes.
- Remove from the heat and stir in the sour cream and the 2 tablespoons parsley.
- Season with salt and pepper.
- Add 2 tablespoons salt and the noodles to the boiling water.
- Cook, stirring occasionally to prevent sticking, until al dente, according to package directions.
- Drain, reserving about ½ cup of the cooking water.
- Add the pasta to the mushroom sauce and toss to combine.
- Warm briefly over low heat to blend the flavors.
- Add as much of the cooking water as needed to achieve a nice sauce consistency.
- Garnish with parsley and serve.
Nutrition Facts : Calories 784.3, Fat 29.6, SaturatedFat 15.9, Cholesterol 158.3, Sodium 151.1, Carbohydrate 97.1, Fiber 6.2, Sugar 9.2, Protein 26.1
CREAMY VEGAN MUSHROOM STROGANOFF
Steps:
- Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.
Nutrition Facts : Calories 525 kcal, Carbohydrate 60 g, Protein 16 g, Fat 25 g, SaturatedFat 14 g, Sodium 560 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
EASY MUSHROOM STROGANOFF
Make and share this Easy Mushroom Stroganoff recipe from Food.com.
Provided by troyh
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a heavy large saucepan over medium-high heat. Add garlic and saute 30 seconds.
- Add onion and saute another 2 minutes or so.
- Then add mushrooms and saute until tender, about 10 minutes.
- Don't worry if the mixture seems too dry.
- Reduce heat to medium, then add flour and stir another minute. Add white wine and cook until mixture thickens, stirring frequently--about another 2-3 minutes.
- Mix in sour cream, and season to taste with salt and pepper.
- Add cooked linguine and toss to blend linguine with sauce.
- **Adapted from a recipe in _Bon Appetit_.
MUSHROOM STROGANOFF
A few clever substitutions can make this traditional creamy casserole low in fat and calories
Provided by Lucy Netherton
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
- Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
- Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
- Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
Nutrition Facts : Calories 329 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
HEALTHY MUSHROOM STROGANOFF
Quick, easy meatless Healthy Mushroom Stroganoff ready in 30 minutes! This hearty vegetarian meal with mushrooms, pasta and creamy sauce is lower in calories and fat, carnivore approved and endlessly comforting!
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Cook pasta in salted water until al dente or as per package instructions. I recommend to add pasta to boiling water at same time as you add broth to mushrooms.
- Preheat large deep skillet on medium heat and melt butter.
- Add onion and cook for 3 minutes, stirring occasionally.
- Add thyme and cook for 30 seconds, stirring often.
- Add mushrooms and garlic. Cook uncovered on medium-high heat for 10 minutes, stirring occasionally.
- In a medium bowl, whisk broth, cornstarch, salt and pepper. Add to skillet, bring to a boil, reduce heat to low and let sauce simmer for 5 minutes.
- Don't forget to add pasta to boiling water now as well.
- Turn off heat, add yogurt and stir. Garnish with more pepper to taste and dill/parsley.
- Serve over pasta garnished with parmesan cheese.
Nutrition Facts : ServingSize 2 cups, Calories 333 kcal, Sugar 6 g, Sodium 365 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 56 g, Fiber 3 g, Protein 12 g, Cholesterol 18 mg
CREAMY MUSHROOM STROGANOFF
Simple, easy meal, served with tagliatelle, for up to 4 people.
Provided by xxnomnomnomxx
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a large frying pan heat the butter until it has melted. Add the shallots and cook until soft.
- Add the mushrooms and stir occasionally until all the mushrooms are tender. Sprinkle over the flour and cook for another couple more minutes stirring constantly .
- Add roughly 1/4 of the stock, continuing to stir until thickened and then continue to add the rest of the stock in the same way until all of it is used.
- Simmer for 5 minutes, then stir in the brandy. Add the double cream and mustard stirring until creamy. Sprinkle on the parsley and season to taste.
- Serve with tagliatelle and fresh parsley leaves as decoration.
MUSHROOM STROGANOFF WITH CREAMY MISO PASTA
This is a vegetarian version of stroganoff and is packed full of flavor where you may not miss the meat.
Provided by thedailygourmet
Categories Pasta and Noodles Pasta by Shape Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes.
- Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
- Heat olive oil in a large skillet over high heat until shimmering. Add mushrooms and onion and reduce heat to medium-high. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Mix flour and remaining 2 cups water until flour has dissolved and no lumps remain. Gradually pour water mixture into the skillet. Stir in miso paste and Dijon mustard; bring to a boil. Lower heat and simmer until sauce thickens slightly, 4 to 5 minutes. Add cashew sauce.
- Drain pasta and stir into the mushroom sauce. Cook until heated through, 1 to 2 minutes. Taste and season with salt if needed. Serve immediately.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 52.6 g, Fat 16.5 g, Fiber 3.9 g, Protein 12.7 g, SaturatedFat 3 g, Sodium 355.7 mg, Sugar 5.9 g
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5/5 (6)Category DinnerCuisine VegetarianPublished 2021-02-07
- Heat 1 tablespoon of olive oil in a large saute pan.Add the sliced onion and ¼ teaspoon of sea salt.Cook for approx 15 minutes over medium heat until the onion is soft. Stir often to avoid burning.Meanwhile, cook the pasta according to the packet instructions.
- Add 1 tablespoon of butter to the pan, once melted add half the mushrooms and cook until tender. Push the cooked mushrooms to one side of the pan.Add another ½ tablespoon of butter to the pan, once melted add the remaining mushrooms. Cook until they release their juices.
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- Season your beef with salt and pepper. I use steaks or a small roast to make this dish. Frankly I buy whatever is on sale. I usually keep some thinly sliced with salt and pepper all over it in my freezer. so I can make this dish whenever I am missing my grandmother or the craving hits!
- Place 2-3 tablespoons of butter in a large non-stick frying pan over medium to medium high heat and wait for it to melt.
- Once melted and sizzling, sear the sliced beef until browned. Transfer to a plate and set aside. Cover loosely with tinfoil if desired. To be honest I never do because my grandmother didn't.
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- Heat the plant-based butter or oil in a large pan on medium heat. Add the onion and stir occasionally for around five minutes or until it starts to soften. Once soft, add the garlic and cook for another couple of minutes.
- Next, stir in the sliced mushrooms and cook for five minutes or until lightly browned and tender. There will be a fair amount of water in this amount of mushrooms, so I'd suggest turning up the heat to cook it all off.
- Meanwhile, whisk together the veg stock and flour in a jug or bowl. Combine well to make sure there are no lumps.
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- Peel and slice the onions. Melt the butter over a medium heat, add the sliced onions, and cook for 4-5 minutes until softened.
- Quarter the mushrooms and add to the pan with the crushed garlic and paprika. Stir and cook, covered, for a further 4-5 minutes.
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