Mushroom Stroganoff (Using Foraged Chicken Of The Woods). Get all the creamy, satisfying goodness of a traditional stroganoff in this updated, healthy version that gets richness from mushroom soup and Greek yogurt. Mushroom Stroganoff, Wonderfully "Meaty" Without the Meat. Warming and comforting recipes with rich How to Make Mushroom Stroganoff.
It is quick, easy and you will not miss the meat! Flavors in this mushroom stroganoff are not only rich and balanced but elevated. We are not vegetarians but definitely trying to eat less meat. You can have Mushroom Stroganoff (Using Foraged Chicken Of The Woods) using 15 ingredients and 4 steps. Here is how you cook it.
Ingredients of Mushroom Stroganoff (Using Foraged Chicken Of The Woods)
- You need 3-4 of medium/large pieces chicken of the woods mushrooms,.
- Prepare 1 of onion, sliced,.
- Prepare 2 cloves of garlic, crushed,.
- It’s 1/2 tsp of smoked paprika,.
- You need 1/4 tsp of cayenne pepper,.
- You need 1 of good glug of white wine,.
- You need 2 of heaped tsp Dijon mustard,.
- It’s 1 of Vegetable stock cube, dissolved into 250ml water,.
- It’s 2 tbsp of fresh lemon juice,.
- You need 1 of heaped tbsp crème friache or fat free quark,.
- You need 1 handful of fresh parsley, chopped, some reserved as garnish,.
- Prepare of Salt and pepper to season,.
- It’s 2-3 tbsp of cooking oil for frying.
- It’s of To serve:.
- You need of White/wild blend rice, steamed (75g dry weight per person).
This Mushroom Stroganoff is a vegetarian take on the classic. Mushrooms cooked with onions and garlic then folded into cream sauce and served I also add a splash of whisky and a touch of Dijon mustard to balance out the richness and creaminess of the sauce. You can also use brandy or white. Vegan Mushroom Stroganoff – a.k.a. the ultimate comfort food that just so happens to also be easy, fuss-free, and secretly wholesome.
Mushroom Stroganoff (Using Foraged Chicken Of The Woods) instructions
- Foraged chicken of the wood mushrooms are used in this recipe, but of course you can substitute with some that are more readily available, for example, closed cap or chestnut. Prep the chicken of the woods by brushing off any exterior dirt/grit first with a dry brush then by slightly wetting it under a tap. Don't run the mushrooms directly beneath the water. Then trim off the woody edges that were touching the tree as they are a bit too tough to eat..
- Heat a large saucepan up over a medium heat and add the oil plus the mushrooms and fry them gently. Season them with salt and pepper, then transfer them to a bowl after frying for 4-5 minutes and set aside until later. Add a little more oil then add in the sliced onions and fry gently until translucent and soft. Add salt, pepper, the smoked paprika, cayenne pepper, crushed garlic. Stir through the onions to coat..
- Add in the mustard, a squeeze of lemon juice and the wine. Cook the alcohol in the wine off for a couple of minutes then pour in the vegetable stock. Stir again. Bring to a gentle simmer. Simmer gently with a lid on until the liquid reduces by around half..
- Re-add the mushrooms and stir through the sauce. Simmer the mushrooms in the sauce for around 3-4 minutes until they have absorbed flavour from the sauce. Remove from the heat. Add most of the chopped parsley, reserving a few pieces for garnish and then add the crème friache / quark. Stir through until the sauce becomes creamy. Season with more salt and pepper to taste then serve up over the rice and garnish with a few parsley leaves..
This recipe is perfect for those days when you'd like to just stay bundled up under the covers…but resort to a sweater and fluffy socks instead. This vegetarian Mushroom Stroganoff features tender mushrooms and noodles in a creamy sauce. It's delicious, easy to make, and ready in Stroganoff traditionally uses sour cream for the sauce's creaminess but we like to use a combination of both heavy cream and sour cream for the sauce. Mushroom stroganoff for dinner ticks so many boxes – quick, cheap, filling and so simple to make. A vegetarian mushroom stroganoff that's as rich and delicious as its meaty cousin.