MUSHROOM ID RECIPES

MUSHROOM STROGANOFF RECIPE - NYT COOKING

Mushroom Stroganoff Recipe - NYT Cooking image

The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
Salt
1 1/2 pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into 1/4-inch pieces
2 sprigs fresh thyme
2 garlic cloves, finely chopped
1/2 cup white wine
1 cup vegetable stock
2 tablespoons soy sauce
1 1/2 teaspoons Dijon mustard
1/2 cup crème fraîche or sour cream
Black pepper
Sweet paprika, for dusting
Handful of chopped parsley leaves, for serving
Mashed potatoes, wide egg noodles or rice, for serving

Steps:

Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

MUSHROOM CARBONARA RECIPE | DELICIOUS. MAGAZINE

Mushroom carbonara recipe | delicious. magazine image

This quick mushroom carbonara pasta dish is the perfect midweek supper – speedy, scrumptious and comforting. Make it with linguine or spaghetti. (If you prefer veg in your carbonara, you could take a look at our summer veg carbonara, too.)

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

30g butter
2 tbsp olive oil
2 shallots, finely chopped
2-3 garlic cloves, crushed
10 fresh sage leaves, shredded
200g button mushrooms, sliced
400g spaghetti or linguine
2 medium free-range eggs, beaten
100g grana padano cheese (or vegetarian alternative), finely grated

Steps:

Melt the butter with the oil in a frying pan over a medium-high heat, then fry the shallots for 5 minutes until softened and golden. Add the garlic and fry for 30 seconds.
Add the sage and mushrooms to the pan, then fry for 3-4 minutes longer until golden and tender.
Meanwhile, cook the pasta in boiling salted water for 10-12 minutes until al dente. Drain and return to the saucepan.
Quickly mix the beaten eggs into the hot saucepan with the pasta, stirring vigorously to coat all the strands, then add the mushroom and shallot mix along with the grated Grana Padano. Season with lots of black pepper, then serve.

Nutrition Facts : Calories 608kcals, FatContent 24.5g (10.7g saturated), ProteinContent 26.1g, CarbohydrateContent 70.7g (4.2g sugars), FiberContent 4.9g

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