Posts tagged mushrooms

Through the door

May 11, 2010 · Filed under Meal Planning, Spring, This and That · Tagged , , , , , , ,

Posted by Sheila

I feel a little silly showing up back here.  It has almost been a year since I last posted on what began as a shared blog, and after so much time, I can’t help but wonder if there is a way back through the door.  There are, in fact, so many more reasons to not continue being a part of this blog than to start trying to contribute again, that it has made it doubly hard to get back at it.   There is the ever present busyness of life, the really boring (in a blog world kind of way) food we eat, the lack of recipes used or created to share, the willy-nilly-free-for-all that cooking is for me; I have had too much time to reflect on all this in the year since I last posted that I can’t help but feel that I was naive to think I would have anything worthwhile to write on a food blog.

No one that reads this blog now probably even remembers that when we started this project, it was going to be a collaboration.  I have felt a lot of guilt about asking Lisa to start this and then leaving all the work to her.  But life happens, and I happened to lose both my parents within days of each other in the worst week of my life last June.  When I got home, I didn’t want to write anything at all.  And although I had to keep up with things a bit more on our farm blog, my heart wasn’t in it. The same was true for cooking.  We all ate of course, and ate healthy, local, tasty food; but I was surprised to find that I was going to go through a grief process no matter how reasonable I tried to feel about death in my mind, and that part of this process meant feeling pretty lackluster about most things, especially food and farming.  Luckily, I felt a renewed and very intense joy in that which is most important of all, my children and our family.  That made for happiness in the midst of sadness, and that focused energy towards them has found us all in a more joyful place than ever as we start a new year.

Now that time has healed, I have been trying to find a way to start posting here again.  And although I can’t say I am convinced that my cooking in the kitchen is anything spectacular, it is homey, healthy, and a good picture of what eating locally looks like in a simple, down to earth style.  And that, coupled with the fact that I still have that nagging guilt about my absence from here and because Lisa surprisingly still wants me to contribute and because I really do love to write, has gotten me here.  I am going to try to find ways to share our farm and home’s little bit of mindful eating again.

And for all my worry about what I will write about, I have at least started to try my hand at meal planning.  This winter was lean in our fields and freezers, and planning things for the week really helped me figure out what we were going to eat.  Right now, our fields are in transition.  We have tilled in most of our over-wintered produce, that we could still be harvesting from, in order to fill the space up for a big spring since we are not going to be harvesting for our CSA or Farmer’s Markets until the last week of this month.  We are excited for the farm business, but it has left less to harvest from for the family right now.  We normally don’t buy vegetables, but because we have had so little and because we are nourishing so many, I have been buying potatoes from a local farm and mushrooms grown in the county to round things out.  Here is what this week’s menu looked like, a picture of how we eat when we don’t have much new spring produce yet and have exhausted most of our preserved produce.  We normally eat, and encourage folks to eat, so many more vegetables than we are eating right now; but sometimes, we have found, that we have to give a little from our ideals, with both vegetable and meat amounts, in our effort to live off our land or our neighbors’.

Monday:

Breakfast–Fried Eggs and Rye Toast

Lunch–White Bean Soup with Spring Onion, Kale, and Sausage

Dinner–Polenta (made with chicken stock) with Sauteed Spring Onions and Kale

Tuesday:

Breakfast–Oatmeal and Sausage

Lunch–Leftover Polenta with Leftover White Bean Soup

Dinner–Gluten-Free Chicken, Mushroom, Onion, and Sage Pot Pie

Wednesday:

Breakfast–Egg Scramble with Chives and Kale

Lunch–Eating somewhere in Portland (suggestions accepted!)

Dinner–Lamb Sausages with White Bean and Savory Puree and Sauteed Kale

Thursday:

Breakfast–Poached Eggs with Hollandaise and Gluten-Free English Muffins, topped with Chive Blossoms

Lunch–Chicken, Mushroom, Onion, and  Mung Bean Noodle Soup

Dinner–Meatloaf with Mashed Potatoes and Spring Lettuce Salad

Friday–

Breakfast–Buckwheat Pancakes with Sunflower Seed Butter

Lunch–Salmon Cakes with Spring Lettuce Salad

Dinner–Taco Night (which has sadly replaced Pizza Night due to food allergies) with Sprouted Corn Tortillas, Refried Pinto Beans, and Sauteed Onion and Kale

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Cream of Mushroom Soup

February 9, 2010 · Filed under Main Dish · Tagged ,

Posted by Lisa

Cream of Mushroom Soup

I love this soup.  It’s creamy and earthy, rich and filling.  It’s great to eat as soup and it is also wonderful used in dishes that call for canned cream of mushroom soup, because who wants all the junk in those canned soups?  It freezes beautifully, so it’s very practical to make  a double batch, eat half and freeze the other in pint-sized containers.

This has wheat and cream in it, so it’s not suitable for gluten or dairy-free, but a friend recently told me that her daughter made cream of mushroom soup using coconut milk with excellent results.  It would certainly have a different flavor than this one, but a great idea for those who don’t consume dairy.

Cream of Mushroom Soup

printable recipe

  • 4 tablespoons butter
  • 1 pound mushrooms, cleaned
  • 1 teaspoon salt
  • 1 onion, chopped
  • 1/4 cup flour
  • 1/4 teaspoon white pepper
  • 1 quart chicken or vegetable broth
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy cream

Slice half of the mushrooms (8 ounces) and chop the other half (8 ounces).

Melt 2 tablespoon butter in a large, heavy-bottomed pot and add sliced mushroom.  Sauté until golden.  Remove mushrooms and juices and reserve.  Add remaining butter to the same pot and then add the chopped mushrooms, onions and salt.  Cook, stirring frequently until onion is soft.

Return sliced mushrooms and juices to the pan.  Add flour and cook, stirring constantly for about 2 minutes.  Slowly add broth while stirring.  Simmer, stirring often, until thickened.  Add nutmeg and pepper.  Taste and adjust seasonings, if necessary.

Add heavy cream and remove from heat.  (Do not boil or you will risk curdling the cream.)  Ladle into bowl and garnish with chopped parsley if you wish.

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Paella-Style Ham and Rice

December 28, 2009 · Filed under Autumn, Main Dish, Winter · Tagged , , ,

Posted by Lisa

Paella-Style Ham and Rice

Any one pot/pan dish that combines meat (or other protein), starch and vegetables in a tasty form is a winner in my book.  One that incorporates leftover (local!) Christmas ham, pantry vegetables (canned tomatoes and dried bell peppers) along with fresh, local mushrooms is the perfect solution to a post-Christmas weeknight dinner.  This dish is versatile because you can throw in any leftover meat–chicken, sausage, ground beef, shrimp–and whatever vegetables you have on hand and still end up with a nutritious and tasty meal.  The addition of stock adds lots of nutrients, if it’s homemade from bones or meat.

Paella-Style Ham and Rice

printable recipe

  • 2 tablespoons coconut oil, lard, or schmaltz
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 pound mushrooms, sliced
  • 1 celery stalk, diced
  • 2 tablespoons dried bell peppers, minced
  • 1-2 cups diced ham (or other leftover meat)
  • 1 pint diced tomatoes (home canned preferably)
  • 2 cups of rice of your choice (I use jasmine or basmati)
  • 2 teaspoons sea salt
  • 1 teaspoon lemon juice
  • 1 teaspoon fresh rosemary, finely chopped
  • 3 cups stock
  • 1/2 teaspoon turmeric
  • 1/8-1/4 teaspoon freshly ground pepper
  • 1 cup frozen peas

In a large, heavy-bottomed skillet melt fat.  Add onions and garlic and sauté for several minutes.  Add mushrooms and celery.  Continue to cook for about 10 minutes on medium heat, until vegetables begin to soften and brown.  Stir frequently during this time.  Add dried bell peppers through black pepper and stir to combine.  Bring to a boil, then reduce heat, cover and cook on low heat for 25 minutes, until rice has absorbed cooking liquid.  Remove from heat.  Add frozen peas to top of rice, let sit for five minutes.  After five minutes, stir to incorporate peas and serve.

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Cabbage and Mushroom Gratin

October 19, 2009 · Filed under Autumn, Side/Salad · Tagged ,

Posted by Lisa
Cabbage and Mushroom Gratin

Cabbage and Mushroom Gratin

I hear from people pretty frequently that they are uncomfortable preparing fall, winter and spring vegetables like cabbage and winter squashes.  They have bad memories of poorly prepared dishes from their childhood or their spouse only likes winter squashes prepared with sweet and spice (or doesn’t like them at all).  Braising, sautéeing, and roasting are very simple and delicious ways to prepare locally purchased vegetables, but sometimes you just want something more complex and interesting.  I ran across this recipe for Cabbage and Mushroom Gratin in The Best Casserole Cookbook Ever and slightly altered it to my liking.  Slow cooked cabbage is so sweet and tender, nutmeg with milk, cream or cheese always reminds me of a favorite creamy, cheesy pasta dish and the browned Parmesan is sharp and a nice crusty contrast to the soft cabbage.

Cabbage and Mushroom Gratin

printable recipe

adapted from The Best Casserole Cookbook Ever

  • 1 small head cabbage (or 1/2 large head), coarsely chopped
  • 1 1/2 cups half and half, divided
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons butter
  • 1/2 pound mushrooms, sliced
  • 1 1/2  teaspoons sea salt
  • 1/2 teaspoon pepper
  • 1/4 cup grated Parmesan

Preheat oven to 375°F.

In a large pan, cook cabbage with 1/2″ of water on the bottom of the pan to prevent sticking and browning.  Stir and cook until cabbage is crisp tender, about 10 minutes.  Drain in a colander.  In a medium bowl, combine cooked cabbage with 1 cup of half and half and one teaspoon sea salt.  Transfer mixture to a 9″ x 13″ baking dish and then sprinkle with nutmeg.  Cover and bake for 25 minutes.

Meanwhile, in a large skillet, melt butter and add mushrooms and brown.  When mushrooms are browned, add remaining half and half, 1/2 teaspoon salt and pepper.  Cook, stirring frequently, until moisture is gone and mushrooms are fairly dry.

After the cabbage has cooked for 25 minutes, remove baking pan from the oven and mix the mushroom mixture in with the cabbage mixture and then sprinkle with Parmesan cheese.  Bake the casserole, uncovered, for 15 to 25 minutes, until cheese is melted and nicely browned.

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Chard, Mushroom & Onion Enchiladas in Tomatillo Sauce

May 7, 2009 · Filed under Main Dish, Spring · Tagged , , , ,

Posted by Lisa
Chard, Mushroom & Onion Enchiladas in Tomatillo Sauce

Chard, Mushroom & Onion Enchiladas in Tomatillo Sauce

We are omnivores in this house and really enjoy meat, though we don’t eat it in every meal.  Whever I try a new dish in which I use vegetables in the same capacity that I would normally use meat, it has been received poorly at times.  I was expecting the worst when I served these pretty green enchiladas with my usual Mexican rice and was suprised that they were heartily consumed by all except my youngest who felt tricked that they weren’t filled with chicken.  These enchiladas really were delicious and the leftovers were promptly eaten the next day which is always a sign that a dish has been well received.

When contemplating the jars of tomatillo salsa I have in my pantry still left from last fall’s canning, I googled a recipe for tomatillo enchiladas and one of the first recipes that came up was a recipe for Swiss Chard, Onion and Monterey Jack Enchiladas in a Tomatillo Salsa.  Since we received chard in our CSA share, this seemed the perfect recipe to try.  The chard worked beautifully in the enchiladas because it has such a mild flavor that it doesn’t compete with the tart flavor of the tomatillos and its tender texture doesn’t get stringy like some greens might have.  I made adaptations to the original recipe by adding some mushrooms, using a raw cheddar instead of Monterey jack and using my home canned salsa.

Chard, Mushroom & Onion Enchiladas in Tomatillo Sauce

  • 1 cup of prepared or home canned tomatillo salsa
  • 1 1/2 cups of water or stock
  • 3 tablespoons sour cream
  • 3 tablespoons cooking oil
  • 1 bunch chard
  • 1 medium onion, diced
  • 5 large mushrooms, chopped rather finely
  • 10 oz. grated cheddar cheese, divided
  • 12 corn tortillas
  • 1/4 cup grated Parmesan
  • sea salt

Preheat oven to 375°.

In a medium sauce pan bring salsa and water (or stock) to a boil.  Turn down to simmer and simmer until it is the about as thick as tomato sauce.  When it has reached the desired consistency, remove from heat and whisk the sour cream in.  Set aside.

To prepare the chard, strip the leaves from the stems and cut into thin strips.  Remove the bottom inch or so of the stems and chop the remaining stems finely.

In a large pan, heat your oil and sauté onions for about one minute.  Add the chopped chard stems and the mushrooms.  Sauté for another minute.  Add chard leaves and stir well.  Add about one teaspoon of sea salt and cook until chard wilts is tender, about 10 minutes.

Set aside 1/4 of the grated cheese to use on top of the assembled enchiladas.

Corn tortillas crack if you try to roll them cold, so they need to be warmed.  I do this by heating two or three tortillas at a time in the preheated oved for about a minute.  Then, dip each tortilla into the tomatillo salsa mixture and then fill with several tablespoons of the chard filling and about a tablespoon of grated cheese.  Place the rolled enchilada in a 9′ x 13′ casserole dish.  Repeat with the remaining tortillas.

When you have assembled all 12 enchiladas and placed them in the dish, pour the remaining tomatillo sauce on top of the enchiladas, sprinkle the reserved grated cheese and the 1/4 cup of Parmesan cheese on top.  Bake about 30 minutes, until the cheese is melted and golden.

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Easy Pizza

April 28, 2009 · Filed under Main Dish · Tagged , , , , , , ,

Posted by Lisa
Bacon, Carmelized Leek, Rapini, Mushroom Pizza

Bacon, Caramelized Leek, Rapini, Mushroom Pizza

Pizza is such a versatile dish.  You can make it with meat or without or use up small bits of a variety of vegetables that you have sitting around, which is useful for stretching a vegetable or clearing out your refrigerator and will change seasonally.  Pizza can seem intimidating, but really, it’s a dough topped with stuff.  How hard is that?  If you find a good dough recipe, you’re set.  I’ve heard that having a pizza stone is handy, but even if you don’t own one (as I don’t) you can still make wonderful pizza.  I’ve used regular baking sheets and a cast iron griddle and I find that a cast iron griddle makes for a nice golden and well done crust.

This week I used bacon (cooked), caramelized leeks from our CSA share, one bunch of kale rapini (chopped and lightly sautéd), sliced local mushrooms and grated mozzarella.

Easy Pizza Dough

from The Food Network

  • 3 1/2 cups, unbleached all purpose flour
  • 2 packages active dry yeast
  • 1 teaspoon sea salt
  • 1/2 teaspoon sugar
  • 1 1/2 cups lukewarm water
  • 1/2 teaspoon olive oil

In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about 10 minutes.

Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let dough rise in warm spot until doubled in bulk, about 2 hours.

Preheat oven to 475 degrees F.

If using a pizza stone, place stone in oven on bottom rack while preheating. Punch dough down, cut in half*. Place half of the dough on generously floured work surface. By hand, form dough loosely into a ball and stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don’t worry if your circle isn’t perfect and if you get a hole just pinch the edges back together.

To prevent dough from sticking to counter, turn over the dough and sprinkle with flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings. Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack.

Bake 10 to12 minutes or until golden. Roll out remaining dough and top with desired toppings or freeze in freezer bags.

*I always divide the dough into four pieces for smaller, individual pizzas.  1/4 of the dough rolls out to fit very nicely on a standard sized cast iron griddle.

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Mediterranean Spaghetti with Spring Vegetables

March 21, 2009 · Filed under Main Dish, Spring, Winter · Tagged , , , , , , , ,

Posted by Lisa
Mediterranean Spaghetti with Spring Vegetables

Mediterranean Spaghetti with Spring Vegetables

Our family doesn’t eat as much pasta as we used to, but pasta is a quick go-to dish that is the perfect vehicle for  odds and ends from the refrigerator.  My daughters kept asking me the name of this dish, so pressed to name it I came up with Mediterranean Spaghetti with Spring Vegetables, which they declared too long of a name.  I couldn’t come up with anything else.  It is Mediterranean in flavor with feta, balsamic vinegar, copious amounts of garlic and herbed tomatoes that I dried last fall, but it also had green onions and rapini which are green and spring-y.  The dish was fairly quick and complimented by all (except my youngest who is developing an aversion to many green vegetables).  The richness of the pasta was offset by a turnip salad.

Beautiful Fresh Vegetables and Home Dried Tomatoes

Beautiful Fresh Vegetables and Home Dried Tomatoes

Mediterranean Spaghetti with Spring Vegetables

  • 1/2 lb bacon, chopped
  • 8 cloves of garlic, minced
  • 1/4 – 1/2 cup dried tomatoes, sliced or chopped into smaller pieces
  • 3/4 lb sliced mushrooms
  • 1 bunch of rapini (or other greens) chopped
  • 2 green onions, sliced
  • 2 teaspoons chopped fresh thyme (so easy to grow yourself)
  • 2 tablespoons chopped parsley
  • 3/4 cup crumbled feta
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon sea salt
  • freshly ground pepper
  • 1 lb spaghetti

Bring a large pot of salted water to a boil to cook your spaghetti.

You will want to have all your ingredients ready at this point, because the pasta comes together fairly quickly.  As your water heats, start cooking the bacon in a large pan.  After several minutes, add the garlic and dried tomatoes to the bacon.  When the bacon is nearly brown, add the mushrooms to the pan.

This part takes a little coordination.  You will want to add your rapini or other greens, green onions and thyme to the bacon and mushroom mixture when your pasta is about halfway cooked, because the greens require very little cooking and you don’t want them over done.  When pasta is al dente, drain in a colander and add the pasta to the bacon and mushroom mixture in the large pan.  Also add all of the remaining ingredients to the pan.  Mix well with tongs to even distribute everything.  If the pasta seems a little dry, add a drizzle of olive oil and/or a small amount of chicken or vegetable stock.  Serve immediately.

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Meatball & Noodle Pot (a Pho-esque Soup)

February 26, 2009 · Filed under Autumn, Main Dish, Spring, Winter · Tagged , , , , ,

Posted by Lisa

My cousins recently went to London and sent a picture of a bowl of noodles that got me craving some pho, a nutrient dense Vietnamese beef and noodle soup which uses the boiling broth to cook thinly sliced steak in the bowl.  I don’t have any oxtail or steak at the moment, which is necessary for a good pho, as I typically make it.  I did have a good amount of beef stock in the fridge, so I decided to spice it up with pho spices and make a similar soup.  I also had some ground beef so I made teeny meatballs in place of the thinly sliced steak.  The resulting soup was delicious.  It was right up there with pho.  We only had leftovers because it is such a hearty soup that everyone was full and there was still some left.  My youngest daughter said, between noodle slurping, “This. is. just. good.”  I agree.

Meatball & Noodle Pot

Broth:

  • 3 quarts of homemade beef stock
  • 2 star anise
  • 1″ of ginger, grated
  • 4 cloves of garlic, minced or put through a garlic press
  • 1 cinnamon stick
  • 1/4 cup of fish sauce
  • 2 teaspoons of salt

Meatballs:

  • 1 lb ground beef, pastured and humanely raised
  • 1/4 cup minced green onions
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced or put through a garlic press
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce or Braggs liquid aminos
  • 1 teaspoon sesame oil

For the soup:

  • 10 thinly sliced mushrooms
  • 1 large bunch of greens, I used Asian greens called “Tenderleaf”, sliced thinly
  • 1 package of cooked rice noodles

Possible condiments:

  • Slices of limes or lemons (limes are traditional, but I had no limes; I did have fresh lemons brought from Arizona by a friend)
  • Chopped cilantro, basil and/or parsley
  • Sliced green onions
  • Mung bean sprouts
  • Hot chili paste
  • Additional fish sauce

Combine all the ingredients for the broth in a large stock pot and simmer for at least two hours.  I kept adding water as needed to keep the liquid at the same level.  When you are close to preparing the actual soup, taste some of the broth and adjust the seasonings as needed for your taste.

Mix all ingredients for the meatballs and form into very small balls, about the size of a marble.  They need to be small so that the heat from the broth is able to cook them before it cools too much.

Marble sized meatballs fashioned by 3 and 6 year old hands

Marble sized meatballs fashioned by 3 and 6 year old hands

When you are ready to prepare your soup bring your broth up to a boil and then fill all the bowls you will be using with hot water.  Add the mushrooms and greens to the broth and bring it back up to a boil.  Cook them only long enough for the mushrooms and greens to get tender, about 2-4 minutes depending on your greens.  The greens should still be bright green.

Noodles and meatballs waiting for broth

Noodles and meatballs waiting for broth

When preparing the soup, empty the water from a bowl and add rice noodles to the bottom of the bowl, top the noodles with as many meatballs as you’d like. Ladle the boiling broth over the noodles and meatballs. (You can either strain the broth as you ladle it in or just avoid the chunks of spices as you eat.) Serve this immediately and have your eater add whatever condiments they like and stir the soup to mix the broth, noodles and meatballs and distribute the heat so the meatballs finish cooking. The meatball cooking also cools the soup enough to eat it comfortably, which is important because you will likely want to jump right in when you have it in front of you!  Repeat for all the bowls you are planning to serve.

Adding the broth to the bowl

Adding the broth to the bowl

This is a great soup for families because kids can help with making the meatballs (just remember to wash well before and after) and assembling the soup.  There is also a lot of choice in condiments to go on your soup and I find that my kids always get a kick out of choosing what they want and don’t want when condiments are set out.  And it’s so nourishing.  I’ve frequently made this when we are feeling a cold coming on and it usually stops it or alleviates the symptoms.  It’s hot, garlick-y and gingery broth!  It’s got to be good for a cold, right?

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Lisa’s Basic Quiche

February 19, 2009 · Filed under Autumn, Dish Type, Main Dish, Spring, Summer, Winter · Tagged , , , , , ,

Posted by Lisa
Yukina and Mushroom Quiche

Yukina and Mushroom Quiche

Quiche is a very versatile dish, because you can throw a variety of vegetables, cheeses or meats into it and it will generally come out great.  I frequently make quiche when I have greens to use.  I’ve tried all kinds of greens in quiche with success:  spinach, kale, chard, broccoli rapini, turnip rapini and most recently yukina.  Yukina is a Japanese green that we received in our CSA share last week.  Cooked, it had a very mild taste.  In this version of quiche, I used a diced onion,  chopped yakina, sliced, mushrooms and raw cheddar and  feta cheeses.  I was also short on time the night I made it, so I made a crustless quiche, though I prefer one with a crust.  The recipe below is for one 9-inch quiche, but I always make two and we have the second for breakfast or lunch the next day.

Onion, yukina, mushrooms

Onion, yukina, mushrooms

Lisa’s Basic Quiche

  • Pie dough for one 9-inch crust
  • 2 cups of cooked vegetables, leaving them crisp tender (onions, leeks, asparagus, any type of greens, chopped broccoli, mushrooms, or any combination of these)
  • 1/2 cup of chopped ham, crumbled bacon, prosciutto or sausage (all of these should be pre-cooked), optional
  • 1 to 1 1/2 cups of grated cheese (I generally use cheddar)
  • 1/2 cup ricotta, crumbled feta, cottage or goat cheese
  • 5 eggs
  • 1/2 cup cream
  • 1/2 cup whole milk
  • 1/4 teaspoon sea salt
  • 1 teaspoon dried or 3 teaspoons fresh dill

Preheat oven to 400 degrees.  Place dough in pie pan.  Sprinkled grated cheese on dough and then vegetables and meat on top of the cheese.  In a large bowl mix soft cheese, eggs, cream, milk, sea salt and dill.  Whisk until well combined.  Pour into pie pan.  Bake for about 45 minutes or until the top is golden and the center is no longer jiggly.  Cool 5-10 minutes before serving.

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Mushroom Stroganoff

February 16, 2009 · Filed under Autumn, Main Dish, Seasons, Spring, Winter · Tagged ,

Posted by Lisa

My daughter requested that I make beef stroganoff this week.  As I’ve mentioned before, our freezer is nearly empty of meat, so I didn’t have steak to use.  I decided to look around for a mushroom stroganoff recipe and couldn’t find one that looked appealing which also used paprika and sour cream, both of which are necessary to a good stroganoff in my book.  So, I used cobbled together my own version using the beef stroganoff recipe I always use and taking elements from some mushroom stroganoff recipes I ran across.  My family gave it a thumbs up.

Mushroom Stroganoff (with Creamy Brussel Sprouts and Roasted Winter Squash)

Mushroom Stroganoff (with Creamy Brussel Sprouts and Roasted Winter Squash)

Mushroom Stroganoff

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 2 lb mushrooms, thickly sliced
  • 1/4 cup red wine
  • 2 cups beef, mushroom or vegetable stock
  • 1 cup sour cream
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons sea salt
  • several grinds of pepper

Heat butter and olive oil in large skillet.  Add onions and sauté for several minutes.  Add mushrooms and sauté until they begin to soften and release liquid.  Add red wine and cook to reduce by about 1/3.  Add stock, sour cream, paprika, sea salt and pepper and stir until thoroughly mixed.   Simmer on a low heat until it thickens up to your desired consistency.  I simmered mine for about 20 minutes.

Serve over rice or homemade egg noodles.

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