WILD MUSHROOM STROGANOFF
Another ZWT III recipe. A nice substitute for the beef dish whether you're a vegetarian or not. This is an adaptation from another one of those 1,000 Vegetarian Recipes. This is a very hearty and filling dish.
Provided by I Cook Therefore I
Categories Vegetable
Time 50m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the first amount of butter over medium heat and add the shallot, cook until tender.
- Add the mushrooms to the pot and cook until tender.
- Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
- While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
- Stir the flour into the butter until absorbed to make a roux.
- Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
- Stir in the heavy cream and parmesan cheese, and parsley.
- This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.
- Enjoy!
Nutrition Facts : Calories 232.8, Fat 19.1, SaturatedFat 11.9, Cholesterol 56.4, Sodium 212, Carbohydrate 9.2, Fiber 1.1, Sugar 1.9, Protein 5
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
WILD MUSHROOM STROGANOFF WITH NOODLES
This recipe was posted in our local newspaper this week. It looked so good, and I didn't see one like it in the database, so decided to share it.
Provided by PanNan
Categories One Dish Meal
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat large pot of water to boiling.
- Melt butter in large skillet over medium-high heat; add onion.
- Cook, stirring often, until lightly browned, 5 minutes.
- Add bell pepper; cook, stirring often, 1 minute.
- Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes.
- Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute.
- Turn heat to high; stir in broth.
- Cook, stirring often, to thicken and reduce slightly, about 5 minutes.
- Meanwhile, add noodles to boiling water; cook according to package directions.
- Drain.
- Place in large serving bowl.
- Stir sour cream into mushroom mixture; heat until hot, but not boiling, about 1 minute.
- Pour over noodles.
- Add chopped parsley; toss to mix.
- Serve.
WILD MUSHROOM & SPRING PEA STROGANOFF RECIPE
Provided by á-174890
Number Of Ingredients 12
Steps:
- 1 - Cook noodles unti al dente. Drain and set aside. 2 - In a large, deep skillet, heat butter with oil over medium heat until butter is melted and foamy. Add onions and cook until golden, about 5 minutes. Add garlic and cook 1 minute more. Stir in mushrooms, fresh peas and season with thyme, salt & pepper. Cook until mushrooms are golden and liquid has been absorbed, about 4 minutes. Cook 1 minute more. Add wine and cook until reduced by half, about 2 minutes. Stir in sour cream, reduce heat, cover and simmer for 5 minutes until heated through. Serve over hot egg noodles and sprinkle with fresh chopped chives.
WILD MUSHROOM STROGANOFF
Traditionally, stroganoff is served with rice, but for a different type of stroganoff, try serving this with a very thick wholemeal bread and some lightly salted butter. This recipe will serve up to 6, but since it is so delicious, realistically you will only get around 4 servings out of it! Sometimes it is a nice touch just to swirl a little cream onto each plate after the stroganoff has been served, then finish off with the freshly chopped parsley. Delicious!
Provided by English_Rose
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the onions and celery in a heavy based pan, using the butter. Keep the heat low and fry for about 5 minutes in total. The onions should then be transparent and very soft.
- Add the mushrooms and fry for about 3-4 minutes, or until the juice runs out of the mushrooms. Do not adjust the heat, keeping it low will seal in the flavour of the mushrooms.
- Add in the herbs and basil. Next stir in the flour, making sure that you get rid of any lumps. If it is lumpy then beat vigorously. Cook for one minute, then add the stock and seasoning. Simmer for about 8-10 minutes. Then remove the pan from the heat and stir in the soured cream or yoghurt. Taste and adjust the seasoning as required. Return to the stove top and heat up to serving temperature, but be careful not to let it boil or this will spoil the flavour.
- Serve immediately (t is best served from the pan onto warmed plates, as opposed to transferring it into a serving dish).
Nutrition Facts : Calories 205.3, Fat 15.9, SaturatedFat 9.7, Cholesterol 38.4, Sodium 142.8, Carbohydrate 13.6, Fiber 3, Sugar 5.2, Protein 5.5
CHICKPEA STROGANOFF
The nutty flavour and firm texture of chickpeas make them a fantastic alternative to meat in this delicious and satisfying dish. The aromatic, fresh tasting dill teams beautifully with the sour cream, and, to me, is an essential ingredient in this recipe. Thanks to my special friend Anna, for sharing it with me.
Provided by Daydream
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in a heavy-based pan over medium-high heat.
- Add sliced onion and garlic, and sauté until onion is golden brown and translucent.
- Stir in paprika powder and cook over gentle heat 2 minutes.
- Add mushrooms and sauté until soft, a couple of minutes.
- Add tomatoes, stir and cook a further minute.
- Stir in drained chickpeas, honey, tomato paste, mustard mixed with water and ¾ cup stock.
- Cover, and allow the mixture to simmer gently for 15 minutes, stirring occasionally to prevent mixture from sticking. Add remaining ¼ cup of stock if necessary.
- Stir in the fresh herbs and half the sour cream, and re-heat gently.
- Season to taste with salt and pepper.
- Serve over hot, freshly cooked rice with a dollop of sour cream on each serving.
Nutrition Facts : Calories 450.4, Fat 17.3, SaturatedFat 6, Cholesterol 24.8, Sodium 684.4, Carbohydrate 62.1, Fiber 11.5, Sugar 6.8, Protein 15.2
More about "wild mushroom spring pea stroganoff food"
POOR MAN'S STROGANOFF WITH WILD MUSHROOMS - DELIA …
From deliaonline.com
料理 General対象人数 4
MUSHROOM STROGANOFF RECIPE - BBC FOOD
From bbc.co.uk
RECIPE - WILD MUSHROOM & SPRING PEA STROGANOFF - PINTEREST
From pinterest.ca
VEGAN MUSHROOM STROGANOFF - THE CHEEKY CHICKPEA
From thecheekychickpea.com
CREAMY MUSHROOM STROGANOFF - SIMPLY DELICIOUS
From simply-delicious-food.com
WILD MUSHROOM STROGANOFF WITH RED MISO RECIPE ON …
From food52.com
WILD MUSHROOM & SPRING PEA STROGANOFF - COPY ME THAT
From copymethat.com
MUSHROOM STROGANOFF RECIPE - KANNAMMA COOKS
From kannammacooks.com
VEGAN WILD MUSHROOM STROGANOFF SOUP - RABBIT AND …
From rabbitandwolves.com
WILD MUSHROOM STROGANOFF - KIND COOKING
From kindcooking.com
WILD MUSHROOM STROGANOFF VEGETARIAN RECIPE
From easyveggieideas.com
MUSHROOM STROGANOFF WITH SPINACH AND PEAS | SUNBASKET
From sunbasket.com
WILD MUSHROOM & CHESTNUT STROGANOFF RECIPE | OUR …
From ourmodernkitchen.com
THE BEST EASY MUSHROOM STROGANOFF RECIPE
From montanahappy.com
WILD MUSHROOM AND BEEF STROGANOFF - GOOD HOUSEKEEPING
From goodhousekeeping.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love