Wild Mushroom Stroganoff
By es123
Rate this recipe
5/5
(1 Votes)
Ingredients
- 2 tablespoons butter, and
- 2 tablespoons butter
- 1 large shallot, minced
- 3 cups portabella mushrooms or 3 cups cremini mushrooms, cubed
- 1 1/2 cups vegetable broth
- 1/4 cup white wine
- 1 teaspoon fresh thyme, chopped
- 3 tablespoons flour
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- salt and pepper
Details
Preparation
Step 1
1 Melt the first amount of butter over medium heat and add the shallot, cook until tender.
2 Add the mushrooms to the pot and cook until tender.
3 Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
4 While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
5 Stir the flour into the butter until absorbed to make a roux.
6 Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
7 Stir in the heavy cream and parmesan cheese, and parsley.
8 This can be served over rice or pasta
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