MUSHROOM*****Savory Mushroom Stroganoff

By

22/02/16 - I've revamped this. Serve over spaetzle or egg noodles or instant polenta or even freekeh.

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  • 4

Ingredients

  • 2 1/2 ounces pancetta, diced
  • 12 oz. portobello mushrooms or cremini Mushrooms
  • 2 shallots, roughly diced or 4 - 6 green onions
  • 1 medium leek, thinly sliced
  • sprigs of fresh thyme and sage
  • 1 clove garlic, minced
  • 1 tbsp. EVOO
  • 1 tbsp. butter
  • 1 1/2 tbsp. flour
  • 1/2 tsp. smoked paprika
  • 1 can consome
  • 1/4 cup Madeira or Marsala
  • 1/4 cup water, if needed
  • 1 tbsp. tomato paste
  • 1/4 cup greek yogurt
  • 60 grams soft goat cheese
  • 2 tbsp. flat-leaf parsley, chopped (OPTIONAL)
  • 1 dash Worcestershire sauce
  • salt and freshly ground black pepper

Preparation

Step 1

* *Remove* the stems from the portobello mushrooms and the gills. *Peel* if easy to do. *Rinse* and break into chunks about 1" - 1 1/2" across. (If using creminis, cut into quarters)

* *Sauté* the pancetta in the olive oil until almost crispy. Remove with a slotted spoon and set aside. Add the mushrooms and shallots to the pot with the fresh herbs over medium high heat until the onion softens and the mushrooms start to brown and release their liquid, *adding* the garlic for the last minute or so. *Sprinkle* with the paprika and *add* sea salt and freshly ground pepper to taste. *Stir* the flour into the mixture and cook the roux for a minute or so. *Stir in the tomato paste. *Add* the consome in thirds, *stirring*, then *bring* the mixture to a simmer. *Add* the wine and continue to cook over low heat until hot and thickened. Judge the consistency here and add water or beef broth, as needed.

* Just before serving, *add* the yogurt, goat cheese, Worcestershire sauce and fresh parsley and stir to mix. Divide into two portions, freezing one for another meal.

Serve over noodles, polenta, freekeh, etc..

Nutrition Facts - 4 Servings, sauce only

Calories 171.0
Total Fat 9.7 g
Saturated Fat 2.9 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.5 g
Cholesterol 24.5 mg
Sodium 680.7 mg
Potassium 378.2 mg
Total Carbohydrate 11.2 g
Dietary Fiber 1.8 g
Sugars 4.6 g
Protein 12.2 g

4 Servings, sauce over 3 oz. spaetzle for each two-serving portion

Amount Per Serving
Calories 321.8
Total Fat 10.3 g
Saturated Fat 3.2 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.5 g
Cholesterol 41.0 mg
Sodium 686.7 mg
Potassium 378.2 mg
Total Carbohydrate 41.2 g
Dietary Fiber 3.0 g
Sugars 5.0 g
Protein 17.4 g

4 Servings, sauce over 70 grams freekeh for each two-serving portion

Amount Per Serving
Calories 301.0
Total Fat 10.7 g
Saturated Fat 2.9 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.5 g
Cholesterol 24.5 mg
Sodium 680.7 mg
Potassium 528.2 mg
Total Carbohydrate 36.2 g
Dietary Fiber 7.8 g
Sugars 4.6 g
Protein 16.2 g

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