Mushroom Month & Meatless Monday: Mushroom Stroganoff

We were so excited to get our Cuisinart dutch oven last week that we decided to make a nice and hearty Saturday night dinner this past weekend.

It was definitely the right time to do it– a fog had settled in over our little neighborhood, and someone had lit a fire– the scent traveled across the blocks, and it was heavenly!

We decided to make a mushroom stroganoff, with a recipe from Tyler Florence of the Food Network.  His recipe is for a Red Wine and Mushroom Sauce, which was absolutely delicious over egg noodles.

  • 1 tablespoon unsalted butter
  • Extra-virgin olive oil
  • 2 shallots, minced
  • 2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced (we used oyster and shiitakes)
  • Leaves from 2 fresh thyme sprigs (we added a sprig of fresh rosemary, too)
  • Sea salt and freshly ground black pepper
  • 1/2 cup Cabernet Sauvignon
  • 1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth (um, ew.  we used 1/4 cup of vegetable broth)
  • 1/4 cup heavy cream
  • 1 tablespoon minced fresh chives (omitted– this is more of a garnish anyway)

Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil.When the butter starts to foam, add the shallots and saute for 2 minutes to soften.Add the mushrooms and thyme; season with salt and pepper.Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol.

When the wine is almost all gone, add the reserved beef juices/ veggie stock. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.We served ours over egg noodles, like so:


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