Entree: United States – Pacific Northwest – Foraged Mushroom Stroganoff (A creamy stroganoff-style entree starring mixed foraged Pacific Northwest mushrooms in a tangy, savory sauce served over noodles or rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (454 g) mixed foraged mushrooms (chanterelles, morels, porcini, oysters, etc.), cleaned and sliced
- 8 oz (225 g) egg noodles
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 medium shallot, approx. 2 oz (60 g), minced
- 2 cloves garlic, minced, approx. 0.2 oz (6 g)
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine (optional; can substitute extra stock)
- 1 cup (240 ml) low-sodium vegetable or mushroom stock
- 1 cup (240 ml) sour cream or crème fraîche
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 g) smoked paprika
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste

Instructions

1. Cook the egg noodles according to package directions until al dente. Drain and keep warm.
2. In a large skillet or sauté pan, heat the butter and olive oil over medium-high heat. Add the sliced mushrooms in a single layer (work in batches if needed) and cook without stirring for 2–3 minutes to allow browning, then stir and continue to cook until deeply browned and most moisture has evaporated, about 6–8 minutes total. Remove mushrooms to a plate and reserve.
3. Lower the heat to medium. Add the minced shallot and garlic to the pan and sauté in the remaining butter and fond until softened, about 2–3 minutes.
4. Sprinkle the flour over the shallot and garlic and cook, stirring, 1 minute to remove raw flour taste. Deglaze the pan with the white wine, scraping up browned bits, and let it reduce by half, about 1–2 minutes.
5. Stir in the vegetable or mushroom stock, smoked paprika, and Worcestershire sauce, bring to a gentle simmer, and cook until slightly thickened, about 3–4 minutes.
6. Return the browned mushrooms to the pan and simmer together 2–3 minutes to meld flavors. Stir in the sour cream and Dijon mustard off the heat to avoid curdling; warm gently until the sauce is smooth and heated through.
7. Finish with lemon juice, fresh thyme, chopped parsley, and season with salt and pepper to taste.
8. Serve the foraged mushroom stroganoff spooned over the warm egg noodles, garnished with extra parsley.