Porcini Noodles In The Style Of Stroganoff Food

PORCINI NOODLES IN THE STYLE OF STROGANOFF

Steps:

• For the porcini pasta: Combine the all-purpose flour, semolina and porcini powder in a mixing bowl. Add the eggs. Knead the dough, wrap it in plastic and let it rest at least 30 minutes.
• Roll the dough out with a pasta machine to desired thickness. Cut to desired noodle shape. (You will have enough pasta for about 12 servings; freeze half for another time.)
• Cook half of the pasta in salted boiling water until cooked through, reserving a little of the pasta cooking water.
• For the sauce: Meanwhile, cook the mushrooms, stirring, in oil until browned. Add the shallot and cook until aromatic, about 1 minute. Add the madeira and simmer until the liquid is reduced by half. Add the creme fraiche. Season to taste with salt and pepper.
• Add the noodles to the sauce and toss; add a little pasta cooking water if necessary to get the sauce to coat the noodles. Toss again with the arugula. Transfer the noodles to plates and garnish with dollops of goat cheese. Drizzle with olive oil.

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.

MUSHROOM STROGANOFF

Steps:

• Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
• Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
• Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

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.

NOODLE STROGANOFF

Steps:

• Cook noodles according to package directions; drain.
• Meanwhile, melt butter in large skillet.
• Add mushrooms, onion, garlic, salt and pepper.
• Cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
• Add ground beef and cook until no longer pink, stirring to break up meat.
• Add gravy and heat to boiling.
• Remove from heat; stir in sour cream.
• Serve beef mixture over noodles; sprinkle with paprika.

PRESSURE COOKER BEEF STROGANOFF

Steps:

• Soak porcini mushrooms in the boiling water for 10 minutes. Chop mushrooms; strain and reserve mushroom liquid.
• Season meat with salt and pepper. In a 6-quart pressure cooker, heat 1 tablespoon oil over medium-high. Working in batches, add meat and cook until browned on all sides, 5 minutes, adding more oil as needed. Transfer to a plate.
• Add remaining tablespoon oil, the button mushrooms, and onion; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Add porcini mushrooms, mushroom liquid, and chicken broth. Return meat to pressure cooker, along with any accumulated juices.
• Secure lid. Bring to high pressure over medium-high; reduce heat to maintain pressure and cook until meat is tender, 30 minutes. Remove from heat, vent pressure, then remove lid. Stir in egg noodles and cook, stirring occasionally, over medium until tender, about 7 minutes. Remove from heat. Shred meat and stir in sour cream and mustard. Season with salt and pepper. Serve topped with dill.

BEEF STROGANOFF WITH NOODLES

Steps:

• In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
• Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
• Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
• Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.

BEEF STROGANOFF WITH CREMINI & PORCINI MUSHROOMS

Steps:

• Combine the beef broth and dried porcini in a small saucepan.
• Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
• With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
• Strain the broth through a sieve and set aside.
• Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
• When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
• Transfer to a bowl.
• Season the beef strips generously with kosher salt and pepper and dredge in the flour.
• Add 2 tbsp oil to the pan and heat over medium-high heat.
• When oil is hot, add the beef, spreading it in a single layer.
• After about a minute, turn each piece to brown the other side.
• Don't overcook!
• Work quickly, the whole process only takes a couple of minutes.
• Remove beef to the same bowl with the cremini.
• (Work in smaller batches, if you prefer).
• Melt the remaining 3 tbsp butter in the pan over medium-high heat.
• Add the onion.
• Saute, scraping up the browned meat bits at the bottom of the pan.
• When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
• Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
• Bring to a simmer while stirring.
• Cook just until the sauce thickens slightly, 1- 2 minutes.
• Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.
• Taste, and adjust seasonings.
• Serve over cooked noodles, sprinkled with parsley.

NEXT LEVEL BEEF STROGANOFF

Steps:

• Whisk the stock and all but 2 tbsp of the soured cream together. Set aside.
• Generously season the steaks. Heat half the butter in a frying pan until sizzling, then cook the steaks for 8 mins, turning them every minute or so, until golden brown on each side. Remove and set aside.
• Heat the rest of the butter in the steak pan, tip in the shallots and cook for about 5 mins or until starting to caramelise. Add the mushrooms and cook for a further 5 mins or until golden. Stir in the garlic and paprika along with a pinch of porcini powder and continue to cook for 1 min.
• Add the vinegar and leave to simmer for 1 min. Turn the heat down to its lowest setting and pour in the creamy stock, stirring everything together until hot but not simmering, then taste for seasoning and add most of the parsley and the mustard.
• Pour in any juices from the steak, before carving it into thick slices and adding to the pan. To serve, top with the remaining soured cream, then scatter with the remaining parsley, a pinch of paprika and porcini powder, if using.

STROGANOFF

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.