Porcini Noodles In The Style Of Stroganoff Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KALE AND MUSHROOM STROGANOFF RECIPE - (4.4/5)



Kale and Mushroom Stroganoff Recipe - (4.4/5) image

Provided by ROBandSEAN

Number Of Ingredients 15

1/2 ounce dried porcini mushrooms (about 1/2 cup)
2 cups water
2 tablespoons plus 2 teaspoons olive oil
8 ounces fresh cremini mushrooms, stems trimmed and sliced 1/4 inch thick
1 1/2 cups medium-dice yellow onion (about 1 medium onion)
1/2 teaspoon paprika
2 tablespoons all-purpose flour
1 bunch flat-leaf kale (about 11 ounces), tough stems removed and leaves cut into bite-size pieces
3 medium garlic cloves, minced
Kosher salt
Freshly ground black pepper
1/4 cup dry white wine
8 ounces dried egg noodles
2 tablespoons unsalted butter (1/4 stick)
1/3 cup sour cream

Steps:

  • CHOW Place the porcini mushrooms in a small heatproof bowl. Bring the water to a boil in a small saucepan over high heat and pour it over the porcinis. Let the mushrooms sit until softened, about 12 minutes. Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gritty sediment on the bottom of the bowl) and coarsely chop. Transfer to a medium bowl and set aside. Leaving the sediment behind, slowly pour 1 1/2 cups of the soaking liquid into a measuring cup and set aside. Discard the remaining liquid. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, prepare the sauce: Heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering. Add the cremini mushrooms and cook, stirring rarely, until browned, about 5 minutes. Remove to the bowl with the porcinis. Reduce the heat to medium, add the remaining oil to the pan, and heat until shimmering. Add the onion and paprika and cook, stirring occasionally, until the onion has softened, about 4 minutes. Sprinkle in the flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 to 2 minutes. Add the kale and garlic, season with salt and pepper, and cook, tossing with tongs, until the kale is just wilted, about 1 minute. Add the reserved mushrooms along with any juices in the bowl and stir to combine. Add the wine and cook until almost evaporated, about 3 minutes. Reduce the heat to low, add the reserved mushroom soaking liquid, season with salt and pepper, and cook until the sauce is slightly thickened, scraping up any bits that have accumulated at the bottom of the pan, about 5 to 7 minutes. Meanwhile, cook the noodles in the boiling water according to the package directions. When the noodles are ready, reserve 1/3 cup of the cooking liquid. Drain the noodles and return them to the pot; set aside. Add the reserved pasta cooking liquid to the pan with the kale-mushroom sauce and simmer until thickened, about 2 minutes. Add the butter and stir until melted and combined. Remove the pan from the heat and stir in the sour cream. Taste and season with salt and pepper as needed. Serve the sauce immediately spooned over the noodles.

PRESSURE COOKER BEEF STROGANOFF



Pressure Cooker Beef Stroganoff image

There's a reason this rich dish is still a family favorite after all these years: It's just plain delicious. Cooking everything -- even the egg noodles -- in the pressure cooker is a smart update. This recipe comes from our book "One Pot."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h10m

Number Of Ingredients 12

1 ounce dried porcini mushrooms
1 1/2 cups boiling water
2 pounds boneless short ribs, cut into 2-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 pound button mushrooms, trimmed and quartered
1 medium onion, thinly sliced
2 cups low-sodium chicken broth
6 ounces egg noodles
1/3 cup sour cream
1 tablespoon plus 1 teaspoon Dijon mustard
1/2 cup roughly chopped fresh dill, for serving

Steps:

  • Soak porcini mushrooms in the boiling water for 10 minutes. Chop mushrooms; strain and reserve mushroom liquid.
  • Season meat with salt and pepper. In a 6-quart pressure cooker, heat 1 tablespoon oil over medium-high. Working in batches, add meat and cook until browned on all sides, 5 minutes, adding more oil as needed. Transfer to a plate.
  • Add remaining tablespoon oil, the button mushrooms, and onion; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Add porcini mushrooms, mushroom liquid, and chicken broth. Return meat to pressure cooker, along with any accumulated juices.
  • Secure lid. Bring to high pressure over medium-high; reduce heat to maintain pressure and cook until meat is tender, 30 minutes. Remove from heat, vent pressure, then remove lid. Stir in egg noodles and cook, stirring occasionally, over medium until tender, about 7 minutes. Remove from heat. Shred meat and stir in sour cream and mustard. Season with salt and pepper. Serve topped with dill.

BEEF STROGANOFF WITH CREMINI & PORCINI MUSHROOMS



Beef Stroganoff With Cremini & Porcini Mushrooms image

This recipe is from the magazine Fine Cooking. It's by far the best beef stroganoff I've ever tasted. It wasn't difficult at all, and didn't take much time. I made it after work one evening. The ingredients were readily available in my grocery store, and well worth the investment. The porcini mushrooms really add a great flavor and deeper color to the beef broth. I'd be proud to serve this dish to company. Note: I recommend you prep all remaining ingredients while the dried porcini is steeping. The rest of the steps are very quick, and don't allow time for prepping as you go. Second note: I buy whole beef tenderloins at Costco for a very reasonable price. I remove the silver skin myself with a sharp meat carving knife. I get a fabulous roast, quite a few filet mignon steaks, and the funny shaped thinner "tail" part (about a pound) is perfect for this recipe, although you could use any part of the tenderloin.

Provided by PanNan

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 cups canned low sodium beef broth
1 (1/2 ounce) package dried porcini mushrooms
3 tablespoons vegetable oil
1/4 cup unsalted butter
8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
kosher salt
fresh ground pepper
3 tablespoons flour
1 medium onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 tablespoons creme fraiche
12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
2 tablespoons chopped fresh parsley

Steps:

  • Combine the beef broth and dried porcini in a small saucepan.
  • Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
  • With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
  • Strain the broth through a sieve and set aside.
  • Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
  • When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
  • Transfer to a bowl.
  • Season the beef strips generously with kosher salt and pepper and dredge in the flour.
  • Add 2 tbsp oil to the pan and heat over medium-high heat.
  • When oil is hot, add the beef, spreading it in a single layer.
  • After about a minute, turn each piece to brown the other side.
  • Don't overcook!
  • Work quickly, the whole process only takes a couple of minutes.
  • Remove beef to the same bowl with the cremini.
  • (Work in smaller batches, if you prefer).
  • Melt the remaining 3 tbsp butter in the pan over medium-high heat.
  • Add the onion.
  • Saute, scraping up the browned meat bits at the bottom of the pan.
  • When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
  • Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
  • Bring to a simmer while stirring.
  • Cook just until the sauce thickens slightly, 1- 2 minutes.
  • Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.
  • Taste, and adjust seasonings.
  • Serve over cooked noodles, sprinkled with parsley.

Nutrition Facts : Calories 924.6, Fat 53.4, SaturatedFat 22.3, Cholesterol 224.4, Sodium 145.9, Carbohydrate 74.2, Fiber 4.4, Sugar 4.1, Protein 37.7

More about "porcini noodles in the style of stroganoff recipes"

BEEF STROGANOFF WITH CREMINI & PORCINI MUSHROOMS - …
beef-stroganoff-with-cremini-porcini-mushrooms image
2003-04-01 In a small saucepan, combine the broth and dried porcini. Bring to a boil, remove from the heat, cover, and let steep for 30 min. With a slotted …
From finecooking.com
4.9/5 (7)
Category Main Course
Cuisine Eastern European
Calories 500 per serving


PRESSURE COOKER BEEF STROGANOFF ǀ EASY BEEF STROGANOFF RECIPE
Remove from heat, vent pressure. Then remove lid. Stir in egg noodles and cook, stirring occasionally over medium until tender around 7 minutes. Remove from heat. Shred meat, if using short ribs and stir in sour cream and mustard. Season with salt and pepper and garnish with dill. Source: https://spicesinc.com/p-7975-pressure-cooker-beef-stroganoff.aspx
From spicesinc.com


BEEF AND MUSHROOM STROGANOFF RECIPE - ALL INFORMATION ...
Simple Beef Stroganoff Recipe | Allrecipes best www.allrecipes.com. Browned ground beef is simmered with garlic and condensed cream of mushroom soup, then mixed with prepared egg noodles and sour cream. This is more like a Hamburger Helper Beef Stroganoff in taste, appearance, and texture. So if that's what you're looking for, try this recipe, but if you're looking...
From therecipes.info


JACKRABBIT AND PORCINI STROGANOFF WITH HOMEMADE EGG NOODLES
2020-11-12 Mix this and then make a well in the center. Add 6 eggs to this well. Using a fork, beat the eggs while grabbing flour from the sides to incorporate it into the eggs. When fully mixed knead the dough until smooth. Put this in an airtight container and set it aside for a few hours. Good noodles need to rest for a while.
From hunttalk.com


PORCINI MUSHROOM STROGANOFF - BIGOVEN
Preheat the oven to 350F. Remove the porcinis from the soaking liquid; strain liquid through a coffee filter and set aside. Chop the porcinis and add them to the skillet. Stir, and continue to cook, uncovered, over medium heat for 5 minutes. Cook the …
From bigoven.com


PORCINI NOODLES IN THE STYLE OF STROGANOFF – RECIPES NETWORK
2018-11-14 For the porcini pasta: Combine the all-purpose flour, semolina and porcini powder in a mixing bowl. Add the eggs. Knead the dough, wrap it in plastic and let it rest at least 30 minutes. Step 2. Roll the dough out with a pasta machine to desired thickness. Cut to …
From recipenet.org


STROGANOFF WITH VEGEMITE RECIPE - FOOD NEWS
To make this recipe gluten-free, simply use gluten-free noodles. If you are making the "meaty" style stroganoff, make sure to use gluten-free vegan crumbles since many are made from gluten. ? Storage and reheating. Refrigerate: This vegan beef stroganoff will keep well in the fridge for 3 - 5 days in a sealed container.
From foodnewsnews.com


PORCINI NOODLES IN THE STYLE OF STROGANOFF | RECIPE ...
Dec 1, 2018 - Get Porcini Noodles in the Style of Stroganoff Recipe from Food Network
From pinterest.com


PORCINI NOODLES IN THE STYLE OF STROGANOFF | RECIPE | HOW ...
Nov 13, 2020 - Get Porcini Noodles in the Style of Stroganoff Recipe from Food Network
From pinterest.com


STROGANOFF - RACHAEL RAY IN SEASON
ground sirloin and porcini stroganoff with buttery herby egg noodles. Hamburger Helper Upgrade: Ground Sirloin & Porcini Stroganoff with Buttery, Herby Egg Noodles. Beef stroganoff gets a flavor boost with the help of umami-rich porcini mushrooms. Read More. katie lee beef stroganoff. Katie Lee's Beef Stroganoff Read More.
From rachaelraymag.com


CREMINI AND PORCINI MUSHROOMS BEEF STROGANOFF - RECIPESRUN
freshly ground black pepper. Kosher salt. 1 pound beef tenderloin, cut into strips about 2 inches long. 10 oz. cremini mushrooms, stems trimmed, caps wiped clean and thickly sliced. 1/4 cup unsalted butter. 3 tbsp. vegetable oil, not olive oil. 1/2 oz. dried porcini mushrooms. 1 1/2 cups beef broth. 03 Method.
From recipesrun.com


LEFTOVER PORK LOIN STROGANOFF RECIPES - ALL INFORMATION ...
Leftover Roast Pork Stroganoff | Stay Home Instead great stayhomeinstead.blogspot.com. Ingredients for Leftover Roast Pork Stroganoff, clockwise from left-500 grams of mushrooms, cut into quarters, 1/2 cup of light sour cream, salt and pepper to taste, 350 grams of leftover roast pork, 1/2 cup chicken stock, 1/2 a medium onion, 1/2 cup white wine, 1 tablespoon tomato …
From therecipes.info


HAMBURGER HELPER UPGRADE: GROUND SIRLOIN & PORCINI ...
In a small saucepan, bring the stock and porcini mushrooms to a simmer over high heat. Reduce heat to medium-low and simmer until softened, 2 to 5 minutes. Advertisement. Step 2. Bring a large pot of water to a boil for the noodles. Step 3. In a large skillet, heat the oil, two turns of the pan, over medium-high.
From rachaelraymag.com


VEGAN MUSHROOM STROGANOFF - HEALTHY MIDWESTERN GIRL
2019-12-17 Saute the shallots, garlic and mushrooms. Then degalze the pan with red wine, add the thickened porcini liquid and chopped porcinis, broth and thyme, and simmer until reduced. Stir the yogurt into the reduced sauce. Cook the peas in the sauce, toss with pasta, and serve.
From healthymidwesterngirl.com


WWW.SLOWFOODSONOMACOUNTYNORTH.ORG
Saute the mushrooms in oil until browned. Add the shallots and saute a minute until aromatic. Add the Madeira and reduce by half. Add the creme fraiche. Season to taste with salt and pepper. Add a little pasta water if necessary to get enough sauce to coat your noodles. Toss in cooked noodles and arugula.
From slowfoodsonomacountynorth.org


KALE AND MUSHROOM STROGANOFF RECIPE | KEEPRECIPES: YOUR ...
1/2 ounce dried porcini mushrooms (about 1/2 cup) 2 cups water 2 tablespoons plus 2 teaspoons olive oil 8 ounces fresh cremini mushrooms, stems trimmed and sliced 1/4 inch thick 1 1/2 cups medium-dice yellow onion (about 1 medium onion) 1/2 teaspoon paprika 2 …
From keeprecipes.com


BAREFOOT CONTESSA BEEF STROGANOFF RECIPES
Steps: Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very... Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping... Meanwhile, cook …
From tfrecipes.com


WEEKNIGHT GROUND BEEF STROGANOFF - THE CAKE CHICA
2019-04-30 Instructions. STROGANOFF. In a Dutch oven, pour 1 tablespoon oil and heat on medium-high until shimmering. Add mushrooms and cook for 7 minutes, until their liquid has evaporated and mushrooms turn brown. Transfer mushrooms to a bowl and set aside. Add remaining 1 tablespoon oil to the Dutch oven and continue to heat on medium-high heat.
From thecakechica.com


PORCINI NOODLES IN THE STYLE OF STROGANOFF RECIPES
Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste.
From tfrecipes.com


Related Search