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Our Mushroom Stroganoff recipe is inspired by the Horn of the Moon cookbook’s Mushroom Tofu Stroganoff.
INGREDIENTS
- About 1/2 cup dried Bolete mushrooms (or other earthy dried mushrooms)
- 1/2 cup warm water and 1/2 cup half & half or milk
- 2 tbsp Butter
- One medium chopped onion
- 3 crushed garlic cloves
- Basil (fresh or dried)
- Dill (fresh or dried)
- Salt
- About 3 cups thick-sliced button mushrooms
- Cayenne pepper
- Spinach Fettuccini (or the noodles of your choice)
- 2 tbsp Butter
- 1 tsp Poppy seeds
- 1/2 cup chopped Arugula
- 1/4 cup chopped chives
- 1 to 1-1/2 cups sour cream
METHOD
- Soak dried Bolete mushrooms in warm water and milk/half & half for a couple of hours.
- Sauté chopped onion, crushed garlic, basil, and dill in butter for 10 minutes.
- Add thick-sliced fresh mushrooms, cayenne pepper, a little salt, and chopped rehydrated Boletes. Sauté another 10 minutes or so. Add Bolete soaking liquid. Simmer until reduced by about half.
- Cook spinach fettuccini in a large pot of water.
- While the noodles are cooking, melt butter and add poppy seeds in a fry pan and cook for 5-10 minutes.
- Turn off mushroom pan (if still simmering) and add sour cream and chopped Arugula and chives.
- Toss noodles with butter/poppy seed mix.
- Plate the noodles, and top with the mushroom/sour cream sauce.