ISO Mushroom Stroganoff recipe

[Danielle]

Hi all! I'm looking for a mushroom stroganoff recipe, preferably light. I love stroganoff, and I do have a recipe for beef stroganoff, but I'd love one for mushroom. I can't get enough of mushrooms!!!

Perhaps I can make the beef stroganoff recipe and just omit the beef?

[Marcie]

CL's Russian Skillet Stroganoff from July/Aug '98 is a staple around our house. It's basically just a beef stroganoff recipe. Don't know why you couldn't omit the beef and add more mushrooms.

[lorilei]

Here's a very good recipe I've used before. You can play around with different combinations of mushrooms for different flavors. I've used shiitakes and porcini mushrooms with success. My recommendation: do not substitute for the dry sherry. It adds great flavor!

DOUBLE MUSHROOM STROGANOFF
Serves: 6

3-4 lb. large Portobello mushrooms
1 Tbsp. dry sherry
3 Tbsp. good quality olive oil
Salt and freshly ground black pepper
1 Tbsp. olive oil and 1 Tbsp. unsalted butter
1/2 large yellow onion, peeled and thinly sliced
1 large clove garlic, peeled and chopped
1 lb. mushrooms, wiped and sliced (mixed button and crimini)
1 pint low-fat sour cream
Salt and freshly ground pepper to taste
2 Tbsp. chopped Italian parsley

Slice the Portobello into 1/4-inch slices, then cut each slice into pieces about 2-1/2 inches long. Mix the sherry, 2 tablespoons of oil, salt, and pepper in a glass bowl and marinate the mushroom strips for about 30 minutes.

In a large skillet, heat one tablespoon of olive oil. Wipe off the marinating mushroom pieces and sauté in the oil until just tender. Remove to a side dish and reserve.

In the same skillet, heat the remaining oil and butter and sauté the onions and garlic until translucent. Add the sliced buttons mushrooms and continue cooking until they start to caramelize, stirring frequently. Season with salt and pepper.

Remove the skillet from the heat and blend in the sour cream. Reheat the mixture over low heat, being careful not to bring it to a boil. Add the sautéed Portobellos and continue to heat over low. Taste for seasonings and adjust. Sprinkle with chopped parsley and serve immediately over egg noodles or brown rice.

[Danielle]

Thanks so much! The recipe sounds delicious!

Dee http://www.cookinglight.com/bbs/smile.gif