Meatless versions of traditional dishes don’t always work out, but the mushrooms in this dish are complex in flavor and meaty in texture. You can use any type of mushroom, but shiitakes, criminis, and oyster mushrooms seem to be the easiest to find in stores.
Wild Mushroom Stroganoff
Serves 4 – 6
- 1/3 pound shiitake mushrooms (stemmed and chopped)
- 1/3 pound crimini mushrooms (stemmed and chopped)
- 1/3 pound oyster mushrooms (chopped)
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 3 tablespoons white wine
- 1 cup heavy cream
- 1 cup whole milk
- salt and pepper to taste
- 6 oz (about half a bag) dry egg noodles
- Place mushrooms and oil in a large saute pan over medium heat. Cook mushrooms until they release their water. Add garlic and cook for a few more minutes.
- Add white wine, then milk and cream. Simmer, stirring often, until liquid reduces and becomes thick.
- While liquid is reducing, cook noodles according to package directions. When done, add oil to keep noodles from sticking.
- Once liquid is reduced, add noodles and cook everything until the sauce is thick and noodles are coated.
- Serve immediately and enjoy!