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Mushroom Stroganoff

Sunday with Marlena Spieler

We have not had mushroom stroganoff before or at least I don’t recollect having something like this before. We enjoyed this rich and creamy sauce over our whole wheat pasta. We had to have something healthy to make ourselves feel less guilty while indulging in such a luscious sauce.

We can easily make this dish with variety of mushrooms, but we only had the button mushrooms on hand.  We will definitely be making this dish for parties and other special occasions. We both enjoyed it over pasta and the left over’s tasted even better the next day.

Butter – 2 T

Button mushrooms – 2 cups, sliced

Garlic – 1 T, minced

Onion – 1 cup, chopped

Flour – 2 T

Heavy cream – ½ cup

White wine – ¼ cup (I am sure R added more when I was not watching)

Milk – 1 cup approx

Dried basil – ¼ tsp

Nutmeg – a small pinch, freshly grated

Lemon juice – ¼ tsp

Salt & pepper to taste

Parsley for garnish

• Melt butter in a pan; add mushrooms, onions and garlic and sauté until brown.
• Sprinkle flour and sauté on medium low until the raw aroma of the flour goes away and you get a nice aroma
• Gradually add the cream and wine and stir constantly
• The sauce will begin to thicken, add the desired amount of milk to thin down the sauce as much as you like
• Stir in the dried basil, nutmeg, lemon juice, salt and pepper.
• Allow the sauce to simmer for at least 6-8 minutes on medium low
• Check for seasonings and adjust according to taste
• Garnish with parsley and serve over brown rice or pasta.

Mel & Eileen always have tasty treats for us, go check their blogs out.

I submit this dish to Ruth for Presto Pasta nights.