Wild Mushroom Stroganoff

Wild Mushroom Stroganoff is a delectable version of the classic stroganoff, infused with the intense and earthy tones of wild mushrooms and the creaminess of a rich sauce. This dish is a perfect balance of flavors and textures, thoughtfully prepared to offer a culinary experience that is both indulgent and comforting.

This dish’s main ingredient is a blend of dried wild mushrooms, such as porcini, chanterelles, and morels. Each of these mushrooms is renowned for their distinct flavors and aromas. To bring out their full taste, the mushrooms are rehydrated and sautéed until they release their rich, earthy essence, which adds depth and complexity to the dish.

What are wild mushrooms?

Wild mushrooms are fungi that grow naturally in the wild, as opposed to being cultivated on farms. They can range from popular varieties like morels, chanterelles, and porcini to rare and exotic types found in specific climates and regions. Wild mushrooms are valued for their unique flavors, textures, and aromas, which can greatly enhance various dishes. Foragers and chefs alike seek them out for their ability to provide depth and complexity to culinary creations.

Adding white wine vinegar to the mushrooms introduces a subtle acidity, cutting through the sauce’s richness and brightening the overall flavor profile. This thoughtful touch ensures the dish is balanced, with each ingredient shining through.

The base of buttered egg noodles offers a tender, silky texture that perfectly complements the robust mushroom sauce. These noodles are tossed in unsalted butter, becoming enveloped in a rich, velvety coating that enhances their natural flavor and adds an extra layer of indulgence to the dish.

The sauce is made by mixing the liquid that has been used to soak the mushrooms with sour cream, Dijon mustard, and Worcestershire sauce. This creates a creamy and tangy sauce that has a rich flavor which is impossible to resist. The sauce sticks to the noodles and mushrooms, resulting in a perfect blend of all the ingredients in each bite.

Seasoned with salt and ground black pepper and garnished with freshly chopped parsley and grated Parmesan cheese, the dish is presented with an elegance that belies its simplicity. The parsley adds a fresh, herbaceous note, while the Parmesan lends a savory, umami-packed finish that rounds out the dish beautifully.

This Wild Mushroom Stroganoff is more than just a meal. It’s a journey of exploration through a range of unique flavors and textures. The smoky depth of the mushrooms combined with the tangy creaminess of the sauce and the buttery softness of the noodles have been carefully selected to create a dish that is both satisfying and sophisticated. This recipe is a testament to the power of combining simple, quality ingredients with thoughtful preparation to achieve a result that is greater than the sum of its parts.

This dish is perfect for a cozy dinner on a fantastic evening. It promises to warm the heart and soothe the soul with its modern twist on a traditional favorite. It is designed to appeal to both the adventurous foodie and the comfort-seeking diner. Whether served as a main course for a family meal or as part of an enormous feast for guests, the Wild Mushroom Stroganoff is sure to impress. It offers a dining experience that is as memorable as it is delicious.

Wild Mushroom Stroganoff

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: French, RussianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Total time

45

minutes

Wild Mushroom Stroganoff is an earthy twist on the classic comfort dish, combining rehydrated wild mushrooms with a tangy, creamy sauce. It is served over buttered egg noodles.

Ingredients

• 3-4 ounces 3-4 dried wild mushrooms

• 16 ounces 16 egg noodles

• 2 tablespoons 2 unsalted butter

• 2 tablespoons 2 extra virgin olive oil

• 1 large 1 onion, finely chopped

• 3 cloves of 3 garlic, minced

• 1 tablespoon 1 Worcestershire sauce

• 1 tablespoon 1 white wine vinegar

• 1 cup 1 mushroom soaking liquid (or vegetable broth)

• 1 teaspoon 1 Dijon mustard

• 1 cup 1 sour cream

• to taste, salt and ground black pepper

• for garnish, freshly chopped parsley

• for garnish, grated Parmesan cheese

Directions

• Rehydrate the Mushrooms:
  Place the dried wild mushrooms in a bowl and cover with boiling water. Let soak for 20-30 minutes or until fully rehydrated. Drain, reserving the soaking liquid, and chop the mushrooms. Set aside.
• Cook the Egg Noodles:
  In a large pot of boiling salted water, cook the egg noodles according to the package instructions until al dente. Drain the noodles, then return them to the pot. Stir in 2 tablespoons of unsalted butter until the noodles are evenly coated. Set aside and keep warm.
• Sauté Onion and Garlic:
  Heat the butter and olive oil over medium heat in a large skillet. Add the chopped onion and sauté until translucent and slightly golden. Add the minced garlic and cook for another minute until fragrant.
• Cook the Mushrooms:
  Add the rehydrated mushrooms to the skillet. Cook until golden brown and they have released their moisture, about 5-7 minutes. Stir in the white wine vinegar and cook for an additional minute to allow the vinegar to reduce slightly.
• Add Flavor:
  Mix in the Worcestershire sauce, reserved mushroom soaking liquid, and Dijon mustard. Simmer for about 5 minutes to let the flavors meld together.
• Finish with Sour Cream:
  Turn off the heat and blend in the sour cream until the sauce becomes creamy. Season with salt and ground black pepper to taste.
• Combine with Noodles:
  Pour the mushroom sauce over the buttered egg noodles, tossing gently to ensure the noodles are well coated. Adjust the sauce’s thickness with some reserved mushroom soaking liquid or extra vegetable broth if necessary.
• Serve:
  Serve hot. Garnish with parsley and a sprinkle of grated Parmesan cheese for freshness and savory depth.

Recipe Video