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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Shiitake Stroganoff Recipe

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This recipe for Shiitake Stroganoff, by , is from The Dixon/Rapp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Crayton

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup shallots, thinly sliced
10 cups mushrooms, fresh, thinly sliced (shiitake, oyster, or cremini)
2 tbsp flour
1 cup white wine, dry (I used extra broth)
1 cup vegetable broth
1/2 cup sour cream
2 tbsp parsley
2 cups wide noodles

Directions:
Directions:
1. In a large saucepan over medium-high heat, add the shallot and saute until lightly golden, 2 to 3 min. Nest add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 min.
2. Add the flour and stir to incorporate. Add wine and broth and cook until most of the alcohol has evaporated, about 2 min
3. Remove from the heat,, and stir in the sour cream and parsley. Season with pepper
4. Meanwhile, cook pasta according to the package instructions. Drain reserving about 1/2 cup of liquid.
5. Add the pasta to the saucce and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking liquid as needed to loosen the sauce. Garnish with parsley and serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 miin & 30 min cooking time
Personal Notes:
Personal Notes:
I didn't follow this exactly. I used 1 pkg of mushroom, not 10 cups. And reduced other ingredients.

 

 

 

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