Thursday, December 27, 2007

By Request: Mushroom Stroganoff Recipe

Our Mushroom Stroganoff recipe is inspired by the Horn of the Moon cookbook’s Mushroom Tofu Stroganoff.


  • 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

  • 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.