Sunday, December 29, 2013

Mushroom Stroganoff

I am going to blog some of Gudiya's favorite recipes. These recipes are not authentic but I have changed them to suit to our dietary preferences. I generally do not use chicken stock or cooking wine in our daily cooking. I used farfalle pasta for this recipe since it was available in the pantry.

Mushroom Stroganoff (serves 6 - 8)
20-25 baby portabella mushrooms, thinly sliced about 4 cups
1/4 cup finely chopped shallot
1 tbsp. + 2 tbsp. butter
3 tbsp. all purpose flour
2 cups whole milk or half and half
salt to taste

4 cups raw farfalle pasta

freshly crushed black pepper to garnish
1 tbsp. minced Italian parsley

1. Cook pasta according to the package directions.
2. Heat 1 tbsp. butter in a wide saucepan.
3. Add shallots and sauté till soft.
4. Add mushrooms and sauté till they are wilted. Add salt.
5. Take mushrooms in one side of the pan. Add 2 tbsp. butter in the center of the saucepan. Add all purpose flour. Sauté till it is a shade darker.
6. Mix the mushrooms in the flour mixture.

7. Add milk or half and half. Keep whisking so there are no lumps.
8. Bring it to a gentle boil on low flame. The mixture will thicken a bit.
9. Add cooked pasta. Stir well.
10. Sprinkle some freshly ground black pepper for garnish.
11. Garnish with chopped Italian parsley -  if desired.

Note -
1. Let there be little moisture in the sauce. Do not make it too thick.

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