|
| recipe title: |
MUSHROOM STROGANOFF |
| category: |
Pasta |
| keywords: |
Vegetables |
| servings: |
6 servings |
| ingredients: |
1 qt Hot water
1 lb Fresh mushrooms
1/2 Onion, minced
4 T Butter
1 pn Thyme,salt,pepper
1 c Sour cream
2 T Brandy, sherry
1 lb Egg noodles
2 oz Dried mushrooms
|
| directions: |
|
|
Soak the dried mushrooms in a quart of hot water for
several hours. Drain, reserving the liquid. Wash
mushrooms under running water, one by one, and trim
off the hard stems. Cut in wide strips. Strain the
liquid through cheesecloth, there should be about 2
cups. Simmer the liquid until it is reduced by
slightly more than half. Thickly slice the fresh
mushrooms. Saute the minced onion in butter until
they are transparent, then add the sliced fresh
mushrooms and toss over high heat until they have
released their excess water and it is starting to
evaporate. Season with thyme, salt and pepper to
taste. Add the soaked mushroom strips and reduce the
heat to medium-low. Gradually whisk the mushroom
liquid into the sour cream, and add this mixture to
the mushrooms. Simmer gently, stirring often, for 15
to 20 min. Stir in the brandy and sherry. Boil the
noodles in salted water until they are just tender,
but not yet soft. Serve with stroganoff sauce, and a
crisp salad.
|
|
|
