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Tuesday, March 17, 2009

Mushroom Stroganoff



This Russian-inspired mushroom stew is adapted from Paul Gayler's recipe in Ultimate Vegetarian cookbook. Since I am partial to fusion cuisine I used sake in this recipe as I had it handy and was in the mood for experimenting, but, any dry white wine can be used instead.

Also, since I don't eat beef, this is just a vegetarian version featuring mushrooms as the primary ingredient.

Serve it with rice or noodles or even rotis, or enjoy it by itself. I like it with quinoa.

Ingredients
4-6 cups sliced mixed wild mushrooms
¼ cup sake or dry white wine
1 medium red onion diced finely
1 small gherkin, finely chopped or sliced (optional)
1 cup canned evaporated milk -or- heavy cream
½ cup vegetable stock
1 Tbsp Dijon mustard (optional)
1 Tbsp Hungarian paprika
1 Tbsp lemon juice
2 Tbsp olive oil
chopped spring onions for garnish

Preparation
  1. Dredge the mushrooms in half the paprika, sprinkle some salt and toss it around till well coated
  2. Heat the oil in a pan, add the mushrooms, sauté for a few minutes, remove from pan; then add the onions and sauté for a couple of minutes over medium high heat, add the stock and wine and bring to a boil
  3. Stir in the evaporated milk or heavy cream, turn the heat down to medium-low and simmer till sauce reduces by half and thickens enough to coat the back of a spoon
  4. Add the mushrooms back, the gherkins and mustard if using, the remaining paprika and lemon juice, stir well, season to taste; garnish with spring onions

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4 Comments:

  • At 3:42 AM, Blogger Akal's Saappadu said…

    yummm, mushroom stew looks rich and yummy with fresh cream and the dash of lime juice at the end... simply delicious!
    i'll go for the white wine for this, nice recipe to be noted down!

     
  • At 9:19 AM, Anonymous Anonymous said…

    hi, this comment is not regarding this recipe but about some other recipe and I hope you don't mind. I've been trying random recipes from your index and today I just finished making bran mini muffins. Now I'm left wondering how to store them to last a week. Do you leave them outside or in the fridge or the freezer? I've been googling for this but it seems there is no one way to do it.

     
  • At 6:09 AM, Blogger Praba said…

    lovely! been following all your posts..not had the time to leave a comment or email...Sorry!:-)

    Looks beautiful. I love that new banner. How do you do it? Speaking of banners, our ST banner is not showing up. :-(

    K and I loved fancy nancy craft you had posted. Lovely idea! And did I tell you K and I are learning French! :-) Will send you a detailed one soon...Lots of love!

     
  • At 10:57 AM, Blogger Sheela said…

    hi anonymous, i leave mine in a zipper lock bag or any container with lid in the fridge and warm it up in the microwave before eating. Hope that helps.

     

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