“SHITAKE mushrooms, that was close!” While I may not coin the phrase, I am coining the dish. As I stated, we have A LOT of mushrooms right now (shitake and oyster). In our quest to shroom-dome, we went to one of our go-to veggie dishes: Mushroom Stroganoff. When made right, beef stroganoff is considered a classic dish with a creamy and savory flavor profile. Of course, we’re all trying to be healthy in the new year, so why not replace the beef with mushrooms? Better yet – the fancy kind of mushrooms.
When we did this before, we would get the typical dark gravy from normal mushrooms with the subtle earthy flavor of mushrooms. This time, we have strong earthy flavors of the shitake and a creamy, almost sweet flavor of the oyster mushrooms. Together, with egg noodles and creamy goodness, we may not need to make beef stroganoff again! Try it out – you’ll even enjoy the leftovers.
- Bag of egg noodles
- 2 cups Beef broth
- LOTS (or 2-3 cups) of chopped mushrooms (any kind will do)
- 1 tbsp. butter
- 1/2 cup chopped shallots
- 2 tbsp. flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp. tomato paste
- 1/4 tsp. thyme
- Salt and Pepper
- 2 tbsp white wine or sherry
- 1/4 cup sour cream
- 1/4 cup Parmasean cheese
- 4 cloves of garlic, chopped
- Cook the noodles per directions on the bag
- Melt butter in skillet on medium heat and add shallots and garlic. Cook 2-3 minutes.
- Add flour and stir until dissolved.
- Add broth, Worcestershire sauce, and tomato paste.
- Stirring constantly, add shrooms, thyme, and salt and pepper. Stir and cook until thick.
- Add wine and bring to a boil, then reduce to a summer for about 4 minutes.
- Remove it from the heat, let it stand, stir in sour cream, cheese, and add the noodles.