Four Mushroom Stroganoff
Mushrooms have been quite popular for our last few ordering cycles. No wonder, these woodland delicacies are packed with nutrients, provide a low-calorie source of protein, and because of their versatility, add delicious flavor in a variety of dishes.
Served with dill mashed potatoes and grilled asparagus
Served with dill mashed potatoes and grilled asparagus My favorite ways to prepare mushrooms are in stroganoffs and soups, with pasta and on pizzas.
Improvise & Enjoy!
2 tbsp butter
1 medium onion, minced
4 clove garlic, minced
1 tbsp yellow mustard
3 tbsp soy sauce
½ cup white wine
1 lb cremini mushroom, sliced
1 lb portobella mushrooms, sliced and stems removed
½ lb oyster mushrooms, sliced
½ lb shitake mushrooms, sliced and stems removed
1 cup heavy cream or ¾ cup buttermilk
pepper to taste
In a large sauce pan, saute onions and garlic in butter until they start to get translucent.
Add mushrooms, white wine, soy sauce, mustard and pepper. Cover pan and let simmer on medium‐low until mushrooms soften and the liquids dry.
Turn off heat and add heavy cream.
Serve over rice, pasta or mashed potatoes