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3-Mushroom Stroganoff, 2 Ways

April 27, 2011

I’ve been thinking it’s time again for another super simple, comfort food recipe.  Something effortlessly delicious that you can whip up on a weeknight without too much prep or too many ingredients that still tastes a bit gourmet.  This stroganoff is just the ticket.  Made with oyster, shitake, and crimini mushrooms, (and pork chops, if you’re of the non-vegetarian persuasion) – it’s rich, creamy, and meaty (whether or not you add the pork chops), just like good comfort food should be.  Plus, it’s a cinch to make.

Oyster, Shitake, and Crimini Mushrooms waiting to become delicious stroganoff.

First, to explain the pork:  I know we’ve pretty consistently followed the path of this being a vegetarian blog, though we never explicitly laid it out as such.  It just sort of evolved that way from the beginning since Erik and I are both vegetarian.  The reality is that most of our readers are not.  So once in a while, I’d like to give a meat variation of the dishes we’re making.

Frying the pork chops for the meaty version.

A few notes:

I’ve been lucky enough to have access to my pick of a wide variety of fresh mushrooms at Martin’s, but if you have trouble finding the particular selection of mushrooms I used, by all means substitute with whatever you can find at your grocery store (this could easily be a 2-Mushroom Stroganoff as well).

I served this over jasmine rice because I had some on hand, but it would be equally delicious over pappardelle (wide egg noodles) or even mashed potatoes, if you’re feeling especially naughty.

For those of you wondering, no I didn’t give in to meat temptation on this recipe – My friend Edward cooked and ate the pork version.  It did smell very good though.  I can imagine the recipe would also work well with chicken if that’s what you prefer.

Lastly, this dish serves 2 very comfortably – even with leftovers, depending on how hungry you are – though, if you plan to serve more than 2-3 people, increase the recipe accordingly.

 

A dual view of the 2 versions of stroganoff, vegetarian on the left/meat on the right.

Vegetarian Three Mushroom Stroganoff

  • 3-ish tablespoons olive oil, for sautéing
  • 1/2 medium white or yellow onion, diced
  • 2 cloves garlic, finely diced
  • 6 tablespoons butter
  • 2 cups each oyster, shitake, and crimini mushrooms, cleaned and sliced
  • ¼ cup dry white wine
  • ½ tablespoon paprika
  • ¼ tsp. nutmeg
  • 1 cup sour cream

In a large pan over medium-medium high heat, sauté onions and garlic in olive oil until onions are cooked and translucent (Take care not to burn the garlic.  If it starts to brown, you know your heat is too high).

Sautéing the aromatics.

Add butter and sliced mushrooms to the pan, stirring to coat mushrooms and cook approximately ten minutes until tender and reduced in size (they REALLY cook down).

Cooking down the mushrooms in the onions, garlic, and butter.

Add wine to deglaze pan (This part is fun – it gets really steamy and sizzly!).  Then add paprika, nutmeg, and sour cream and continue to cook 3-4 minutes to heat through.

Deglazing the pan with dry white wine.

Adding the sour cream, (it MAKES this dish).

The sour cream ties everything together.

Serve over rice or egg noodles.  Enjoy!

Pork and Three Mushroom Stroganoff

  • 2 medium-sized pork chops, seasoned with salt and pepper
  • 1/2 medium white or yellow onion, diced
  • 2 cloves garlic, finely diced
  • 5 tablespoons butter
  • 2 cups each oyster, shitake, and crimini mushrooms, cleaned and sliced
  • ¼ cup dry white wine
  • ½ tablespoon paprika
  • ¼ tsp. nutmeg
  • 1 cup sour cream

Similar to the Vegetarian variation, but with the following changes:

First pan fry the pork chops, then remove from the pan and set aside.  Cook the onions and garlic in the fat rendered from the pork chops.

After adding the sour cream, nutmeg, and paprika; add the pork chops back into the pan to allow them to reheat and absorb the sauciness.

Serve over rice or egg noodles.

Served over jasmine rice with a side of roasted asparagus. Divine.

~ Josie

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