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Wild Mushroom Stroganoff

Meatless versions of traditional dishes don't always work out, but the mushrooms in this dish are complex in flavor and meaty in texture.

Wild Mushroom Stroganoff

Photo: Clara Moore

Once liquid is reduced, add noodles and cook everything until the sauce is thick and noodles are coated.

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

Ingredients:

  • 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
  • 1 cup whole milk
  • salt and pepper to taste
  • 6 oz (about half a bag) dry egg noodles

  • Shiitakes, Criminis, And Oyster Mushrooms

    Image 1 of 5

    Photo: Clara Moore

    You can use any type of mushroom, but shiitakes, criminis, and oyster mushrooms seem to be the easiest to find in stores.

  • Cooking Mushrooms For The Stroganoff

    Image 2 of 5

    Photo: Clara Moore

    Over medium heat, cook mushrooms until they release their water.

  • Cooking Down Mushrooms

    Image 3 of 5

    Photo: Clara Moore

    Add garlic to the mushrooms and cook for an additional few minutes.

  • Adding Cream To The Mushrooms

    Image 4 of 5

    Photo: Clara Moore

    Add white wine, then milk and cream. Simmer, stirring often, until liquid reduces and becomes thick.

  • Wild Mushroom Stroganoff

    Image 5 of 5

    Photo: Clara Moore

    Once liquid is reduced, add noodles and cook everything until the sauce is thick and noodles are coated.

Method:

  1. 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.
  2. Add white wine, then milk and cream. Simmer, stirring often, until liquid reduces and becomes thick.
  3. While liquid is reducing, cook noodles according to package directions. When done, add oil to keep noodles from sticking.
  4. Once liquid is reduced, add noodles and cook everything until the sauce is thick and noodles are coated.
  5. Serve immediately and enjoy!
Clara Moore

Clara Moore is a chef from St. Louis finding her way in Seattle, one plate of food at a time. She lives in a cedar cabin in the woods and cooks at home a lot more now than ever before.

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