Mixed Mushrooms Stroganoff Food

MUSHROOM STROGANOFF

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.

EASY MUSHROOM STROGANOFF

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 TORTELLINI

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/4 cup cooking water, then drain.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until softened, 4 to 5 minutes. Increase the heat to medium high and cook until the mushrooms start browning, 1 to 2 minutes. Sprinkle with the paprika, thyme, 1/4 teaspoon salt and a few grinds of pepper.
• Push the mushrooms to the edge of the skillet and add the tomato paste to the center; cook, stirring, until slightly darkened, about 1 minute. Stir the tomato paste into the mushrooms, then stir in the beef broth and heavy cream. Simmer until slightly thickened, about 2 minutes.
• Add the tortellini to the sauce and toss, adding the reserved cooking water as needed to loosen. Top with parsley.

MUSHROOM STROGANOFF

Steps:

• In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.

MIXED MUSHROOMS STROGANOFF

Steps:

• 1. Cook the noodles in plenty of rapidly boiling water until al dente.
• 2. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
• 3. Add all the mushrooms and the wine to the pan. Cover and simmer over low heat until the mushrooms are tender, about 10 minutes. Stir in the tofu and lemon juice and heat gently just until heated through, then remove from the heat. Season to taste with pepper.
• 4. Drain the noodles and transfer to a serving dish. Stir in the margarine and season with salt, if desired.
• 5. To serve, place a bed of noodles on each plate, then top with some of the mushroom mixture. Garnish each serving with a sprinkling of parsley, if desired, plus a dusting of paprika.

MUSHROOM STROGANOFF ON TOAST

Steps:

• Put a wok or frying pan over the heat while you thickly slice the mushrooms.
• Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
• Meanwhile toast and lightly butter the bread and put on 2 plates.
• Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the sour cream.
• When lightly mixed, pile the mushrooms and their creamy sauce on the toast.
• Spoon the last of the soured cream on top, sprinkle over the chives and grind over some black pepper.

MUSHROOM STROGANOFF

Steps:

• Place the mushrooms, onion, garlic, stock, tomato paste and lemon juice into a pan and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes, or until the onion is tender.
• Blend the cornstarch with the water in a small bowl and stir into the mushroom mixture. Return to a boil, stirring constantly, and cook until the sauce thickens. Reduce the heat and let simmer for an additional 2 minutes, stirring occasionally.
• Just before serving, remove the pan from the heat and stir in the yogurt, making sure that the stroganoff is not boiling or it may separate and curdle. Stir in 2 tablespoons of parsley and season with pepper. Transfer the stroganoff to a warm serving dish, sprinkle with remaining parsley, and serve at once with brown or white rice and a crisp green salad.