Spring Produce Recipes
Mushroom Stroganoff With Egg Noodles
- 2 teaspoons olive oil
- 2 1/2 cups fresh morel mushrooms, or 2 ounces dried, chopped
- 1 1/2 pounds cremini mushrooms, sliced
- 1 ounce dried porcini mushrooms, optional, chopped
- 1 sweet yellow onion, finely diced
- 2 teaspoons green garlic (or regular garlic), minced
- 1 tablespoon Worcestershire sauce
- 1/2 cup dry white wine
- 2 teaspoons salt, plus more for pasta water
- 1 teaspoon black pepper
- 1 cup low-sodium beef broth
- 1/4 cup light sour cream
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons fresh chives, chopped
- 2 teaspoons truffle oil
- 1 package egg noodles
Note: Clean mushrooms with either a damp kitchen towel, or with a slightly damp vegetable brush. Don't soak mushrooms in water, or run them under the tap. Porcini mushrooms and truffle oil can be expensive, so they're optional here. If using dried mushrooms, put them in a medium-sized bowl and reconstitute with boiling water. Cover with a plate and allow to steep for about 10 minutes. Remove mushrooms with a slotted spoon and chop.
Heat olive oil in a large skillet over medium-high heat; add fresh mushrooms and allow to brown on one side without stirring. When the mushrooms begin to shrink and are toasted on one side, stir them and cook for three to four more minutes. Add any reconstituted dried mushrooms and stir. Add onion and garlic and cook for another four to five minutes, or until onion is softened. Season with salt and pepper; add thyme. Add Worcestershire sauce, wine and beef broth. Reduce liquid by half.
Meanwhile, cook egg noodles according to package directions. Drain. Add noodles to mushrooms and mix well. Remove from heat. Stir in light sour cream and truffle oil. Sprinkle with chives and serve.