Wild Mushroom Stroganoff

 

Perfect Vegan dinner Mushroom Stroganoff

Video taken from the channel: Brett Cobley


 

Jamie’s Quick Beef Stroganoff

Video taken from the channel: Jamie Oliver


 

Easy Beef Stroganoff Recipe

Video taken from the channel: Kitchen Sanctuary


 

Stroganoff Recipe with Wild Mushrooms & Beef | Market of Choice Chef’s Kitchen with Chef Greg

Video taken from the channel: Market of Choice


 

Easy Classic Beef Stroganoff Recipe Natasha’s Kitchen

Video taken from the channel: Natashas Kitchen


 

How to Make Mushroom Stroganoff | Jamie Oliver | VEG

Video taken from the channel: Jamie Oliver


 

MUSHROOM STROGANOFF (VEGAN) CookingwithKarma

Video taken from the channel: CookingwithKarma


Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes. Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute. Turn heat to high; stir in broth. Cook, stirring often, to. Some mushroom species are nearly interchangeable in their deliciousness though: morels, boletes and good tasting porcini-oid mushrooms, as well as black trumpets will all make excellent stroganoff.

If you’re feeling frisky, hashbrowns make a. Cook the egg noodles according to the package directions and keep warm. Heat 1 1/2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add half of the mushrooms and the onions and cook until the mushrooms are browned on both sides, about 5 minutes.

The wild mushrooms pair especially well with the game. Ask to your local speciality butcher about cooking with venison and he might give you great tips on cooking with game. Stroganoff originated in mid-19th-century Russia and was named after the Stroganov. Caramelized wild mushrooms with butter, shallots, and fresh herbs all serve as the base for this creamy meatless stroganoff.

Add classic egg noodles and in just about 30 minutes you’ll have a creamy, rich, and hearty vegetarian stroganoff. In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Method Heat 2 tsp olive oil in a large non-stick frying panand soften 1 finely chopped onion for about 5 mins.

Add 1 tbsp paprika and 2 crushed garlic cloves, then cook for 1 min more. Add 300g mixed mushrooms. This wild mushroom Stroganoff soup tastes rich like a regular Stroganoff, but incredibly healthy and super quick! I started by sauteing a mixture of 3 kinds of mushrooms (you can use any you like), onions and garlic.

Until nice and brown and all yummy!Make the sauce. Dissolve the vegetable broth cube in boiling water for broth.Add the broth and coconut milk to the pan. (Put half the broth and half the mushroom water for stronger flavour).Stir to combine. Bring to a boil.

Add the noodles, reduce the heat and simmer. Melt 4 tbsp butter in large skillet. After butter has melted add the mushrooms.

Cook until mushrooms are browned about 10 minutes. Remove to a bowl and season with salt and pepper.

List of related literature:

Variation: For creamed mushrooms, sprinkle cooked mushrooms with 1 T. or so flour, stir until it is absorbed, then stir in heaping T. sour cream and simmer on low heat until you have a creamy, bubbling sauce.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

to make the wild mushroom sauce: Soak the dried mushrooms in the boiling water for at least 30 minutes, until softened.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Combine cream, mushrooms, cheese, and kosher salt in a small heavy saucepan, bring to a simmer, and simmer until sauce is slightly thickened and reduced to about 1 cup, about 10 minutes.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Mushroom sauce can be made by adding sautéed mushroom slices to a white or brown sauce.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

When onions turn transparent, add the shiitake stems, tamari, plus 1/2 dozen chopped honey or oyster mushrooms, and sauté with the bread crumbs and 1/3 to 2/3 cup of parmesan cheese for 3 or 4 minutes.

“Medicinal Mushrooms: An Exploration of Tradition, Healing, and Culture” by Christopher Hobbs
from Medicinal Mushrooms: An Exploration of Tradition, Healing, and Culture
by Christopher Hobbs
Botanica Press, 2002

Mushroom Sauce Place the butter and mushrooms in a pan and sauté until softened; add the cream and cheese, stirring until the cheese melts.

“The Blue Ribbon Cookbook: Recipes, Stories and Tips from Prizewinning Country Show Cooks” by Liz Harfull
from The Blue Ribbon Cookbook: Recipes, Stories and Tips from Prizewinning Country Show Cooks
by Liz Harfull
Wakefield Press, 2008

mushroom broth At least 5 hours before serving, prepare Mushroom Broth (page 312) for use in the mushroom puree and pickled mushroom components.

“Atelier Crenn: Metamorphosis of Taste” by Dominique Crenn
from Atelier Crenn: Metamorphosis of Taste
by Dominique Crenn
Houghton Mifflin Harcourt, 2015

Pour the gravy, as before directed, into it, and boil it up till the sauce is good: or you may leave both these out, and add trusties, morels, fresh and pickled mushrooms, and artichoke-bottoms.

“The Art of Cookery Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published, Containing... to which are Added, One Hundred and Fifty New and Useful Receipts, and Also Fifty Receipts for Different Articles of Perfumery, with a Copious Index” by Hannah Glasse
from The Art of Cookery Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published, Containing… to which are Added, One Hundred and Fifty New and Useful Receipts, and Also Fifty Receipts for Different Articles of Perfumery, with a Copious Index
by Hannah Glasse
W. Strahan [and 25 others], 1784

Add the garlic, ginger, jalapeño pepper, wine, soy sauce, oyster sauce, and the reserved ½ cup mushroom soaking liquid, then add the mushrooms and mix well.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

The meat stuffing, which you will put in the middle of the semolina or as a sauce in the hole in the mold, should be cooked with a dash of truffles or of dried mushrooms, which will give it a delicate flavor.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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66 comments

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  • I’ve tried this recipe and I liked it so much I even tried it out on friends who loved it, easy to make and very tasty. I would consider myself a meat eater mainly but quite often if I’m having Indian or Chinese food at a restaurant or from a takeaway I’ll go for the vegetarian option as the Indians and Chinese do the veggie thing so well.

  • I very much appreciate this. I’m doing a date night with hubby after the kids fall asleep and I’m going to make this. Looks great!

  • Hey, Jamie. Please sell your books in Indonesia. It’s really hard to find your cooking books in our bookstores. Especially this Veg book. Really really want to buy it.

  • I knew about the Worcestershire Sauce but not the cream or mustard, we always just used sour cream. I just recently learned the tempering method for the sour cream. But my family adds one to two tsp of dry sherry right at the end and gives it a huge pop.

  • Did anyone else notice when he flipped the fork at the end he missed the catch with his right hand and smoothly caught it with his left. Found it quite impressive

  • Wow! Where do I even begin?? The recipes worked out to a fine art or the crisp, clear and concise instructions coupled with sensible helpful tips or how each video is masterfully culled to three minutes precisely, matched with flawless filming, lovely soothing music which is just enough to add a nice background but not too loud to be jarring or your gorgeous accent which just makes me think of delicious family dinners gathered around a table groaning with food. I have now tried a few of your recipes and each one has turned out perfectly. Your dauphinoise potatoes are a creamy bubbling melting heaven of cheese and honestly I could happily devour the entire dish by myself. Look forward to trying more of your recipes!! You’re absolutely brilliant!

  • Melt 2 T. Butter in skillet
    Add ½ finely diced onion. Saute until soft and brown.
    Add 500 Gram sliced mushroom and continue cooking with onion
    Add salt and pepper to taste
    Add 2 cloves crushed garlic
    Sprinkle 3 T. White flour over mushrooms
    Add 2 C. vegetable stock or water and continue simmering
    Add 1 t. parsley and 1 t. thyme and ¼ t. nutmeg
    1 T. Worchester Sauce
    ¼ c. sour cream and stir until combined.
    Serve over pasta, mashed potatoes, rice or toast.

  • looks like a delicious recipe; please explain the butter at the beginning; not into flour but looks lovely for whomever would find this meal compatible with their diet. It’s all good but don’t call it vegan.

  • Perfectly delicious! Thank you! I used plain coconut yogurt (cultured coconut milk) instead of vegan sour cream. It was incredible!

  • Guuuuuys I made my first video making fish tacos FWM. You will not be disappointed. Check it ouuuuut. MAYBE some feedback?Please and thank you.!! Doesnt hurt to look guys thanks!

  • Instead of adding that cream, what you could have done is put some pasta water, some extra virgin olive oil, let it simmer, throw in the pasta, let it reduce, & then to thicken up any liquid by adding grated hard cheese.

  • I made this recipe & it was awesome. I had to replace the whiskey with a homemade beef gravy because I’m allergic to alcohol but it nonetheless it was a creamy tasty dish. Thank you Jamieyou’re brilliant ��

  • Hi Jaimie always wanted to adopt you which would have made your real parents very unhappy:) I admire you for the same reason I respect the late Tom Petty; you don’t back down when you believe in something. I have been a total foodie all my life; I was born in Canada but my Dad lived in Rome for several post-WWII yrs and I spent a year in Siena so I love your approach to Italian food. I went vegan healthy whole food for ethical reasons and also an approach to health. There will always be a lunatic fringe in the best intentioned movements hope you, like my sis who has a significant presence online have hired someone to deal with trollers. Just keep on doing what you’re doing! You are a delight and inspiration; made this recipe; was awesome love crème fraiche, lazy, no accentsactually easy to make vegan ‘yoghurt’ with almonds some lemon juice a couple of probiotic capsules and yoghurt setting on instant pot make a lot of firy curries so cools things down … or acceptable substitute for tztsiki sp making greek or middle eastern food. Sorry for maundering on, all the best!

  • i just cooked this! didnt have pickled onions and those tiny cucumber thingys and also didnt flame it…. added some worchester sauce tho! amazing!

  • I love stroganoff and I love Jamies, but as russian, this is not stroganoff. Look great, and delish, and I would probably eat the hell out of it. But its not stroganoff.

  • Problem in Australia anyway is buying this many different varieties of mushrooms would cost twice as much as an eye fillet of beef.

  • garlic, vegetable stock, salt, pepper, nutmeg, parsley, thyme, vegan sour cream, and extra parsley added to the mushrooms served with pasta of choice, I’ve got it.

  • I am currently trying to learn how to cook and i embrace many things, i didnt like to eat before. Also i try to reduce my meat consumption so this is a real nice dish to learn! Thank you!

  • Thats nice how people does their best different recipe of stroganoff…here in Brazil we make it with catchup,moustard and worcester sauce and we use to serve with rice and fried potatoes.

  • Nice to see a famous chef not being disgusted at the thoughts of a Vegetarian or Vegan meal. Nevermind writing a book. Thanks Jamie ��

  • I admire this chef immensely. He doesnt care about michelin stars and cooking contests. He literally makes changes to the world with heart and soul. Thanks jamie oliver

  • I wonder if the person that brought this recipe to Brazil knew how popular it would get here lol every brazilian kid’s favorite meal ever

  • Wow i just succesfully cooked this and will repeat and repeat! Lovely, thank you Jamieee, you are a creative artist not only a chef!

  • When you are in college so it would be a struggle to make this

    As in there’s no room for all the equipment nor do the nearby markets have everything needed

  • This was delicious! However both sour cream and Worcestershire sauce are not vegan. If you’re looking to make it vegan you can skip the Worcestershire sauce and use a cashew cream cheese instead of sour cream.

  • For the number of times he said “veg”, mushroom isn’t one… Don’t think this qualifies as a vegetarian dish. It’s meat free and it’s delicious.

  • I tried this recipe and it is amazing! I used to make beef stroganoff for years and it was always meh! Ladies, try this recipe, it’s to die for!

  • Nice! I cook this a lot but never dry fry the mushrooms first…will be trying that tonight. I usually use veg stock instead of plain water and I always add a diced chilli to bring a bit of heat! Works perfectly!

  • Hi natasha u are the best, I’m enjoying ur all recipes, ur expressions, ur cooking skill, and ur language. u are such a sweet cooking drama queen I felt, thank you, stay blessed.

  • Tried this yesterday.. it tasted so good… My son 6 year old said mom I like the sauce… didn’t have sour cream only had half a bottle of Alfredo sauce so added that instead.. What would you recommend if you ran out of sour cream?

  • This is very different from original Russian beef stroganoff. It looks tasty though, I will try it some time, but I would probably even name this dish something else because it’s so different Beef Oliver maybe?:-)

  • Not really into sharing my photos on insta and all that, but wanted to say cooked this last night and it was amazing! Whole family are every bite, licked plates clean, so thankyou and keep up the good work. Loving this recent surge in recipe videos mate, I’ve kept my tabs on you for a while tbh. Think you might get some big movement on this channel very soon

  • it’s the first time I watch your videos but this one was so beautiful! I love you cooking skills * ^ * the recipe looks wonderful, gonna try it today!!!!

  • DONT eat beef. �� cows are GODS. this creates an ecological imbalance. eat phylum molluscs, and phylum arthropods. dont eat Big mammals. dont messup with their biological foodchain.

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  • Good job mate. Jamie Oliver reccomends putting water in after the cream, but I don’t really think u need to do that. I did and unfortunately put too much water in and had to boil a lot of it out. Your recipe has more ingredients which will ofcourse give more layers of flavour ��

  • this looks sooo yummy!! will try this out as soon as I can. let’s see what kind of mushrooms I’ll be able to find. maybe it would taste more rustic and earthy without the cream. yummy yummy thank you Jamie you brighten up my day <3

  • Yo! I have to pre-order regular Oatly milk in my natural food store. In America, we are at least one year away from Oatly custard, cream, cream fraiche and so forth…. Give us subs, PLEASE.:)

  • If you’re looking for the best mushroom pasta recipe, you have come to the right place. I made it and it was BOMB, I’m back to remake it again ��

  • Do tou think I can use a different alcohol for the famming?
    I’d like to use a thing called “Korn” also known as “corn or wheat schnapps”.
    Do you have any experience with it?

  • Hi Natasha! I am planning to make this tomorrow! Unfortunately I don’t have sour cream. Could I substitute the sour cream with Greek yogurt?

  • I’m a total beginner when it comes to cooking and I just made this and feel so happy with how it came out. Thanks for making the instructions so clear and sharing an incredibly delicious recipe, can’t wait to try your other ones.

  • Hi, how do you manage to caramelize the mushrooms? When I just made the dish, there was a lot of water from the mushrooms, which prevented caramelization and instead, at the end the mushrooms were soft. (I did cook 3 times the amount, maybe that had something to do with it).

  • Therefore i like your recipes because no nutrition restriction, delicious meals and you really enjoy cooking and eating, and what I like the most is especially your last sentence!

  • I made this recipe last night, so delicious! ��Can’t wait to serve it to my friends for dinner in the near future. Thank you Natasha ��

  • Great recipe, I just have one question, is there something else you can substitute for the Dijon mustard, my husband is allergic to mustard

  • I have been making beef stroganof for years and it’s one of my signature dishes. This recipe blew away my own that I had learned from a professional chef. I did add two secret ingredients: 1 tablespoon of brandy when cooking the onions and mushrooms and 1/4 cup of finely chopped semi spicy pickles. The pickles will melt in the sauce and gives the dish a kick that no one can put their finger on. Trust me pickles make a difference. Also I accidentally added more Dijon mustard than was asked for and it made it even better. Thank you so much for this incredible recipe!

  • Yummy, I really feeling eating this, will try it and hope it comes out tyr same like this. I will update my comment once it is ready:)

  • funny thing that I have discovered the existence of Jamie about 7 years ago when I had a cheapest and weirdest TV package in the world and there was a channel that streamed only Jamie’s shows and some criminal dramas.

  • why does he wear rings around his fingers while cooking? it is so unhygienic… I would never eat anything made by someone who wears rings. Pooh:(

  • I’m a meat eater…. but this guy is Good at demonstrating/explaining will certainly give this dish a go……………….. Well done Brett

  • This is definitely not the classic Beef Stroganoff. I would not add pickle under any circumstance and traditionally it is served over buttered egg noodles.

  • Mate. I’ve loved your recent stuff, especially the 5 recipe dishes! This did not sit right with me at all though. Each to their own though! Much love.

  • Oh yes, I was thinking what is the best staple to serve the dish with and you dish out basmati rice. Yes, the texture of basmati rice certainly brings out the best of the mushroom stroganoff. So brilliant!

  • I would imagine vegan sour cream would be the most logical substitute for creme fraiche. That’s what I’m going to try tonight when I make this!

  • Jamie, i love you! We eat gourmet dinner on week days thanks to your 15 min recepies. And you have “woken up” cooking interest in my 13 year old son. Thank you sooo much. ��������

  • Thanks for the lesson it wasn’t difficult at all. So try it folks.
    Just had this delicious meal tonight. Cooked it for a vegan, a would be vegan & ‘a wouldn’t be if he could get out of it’ vegan (that would be me). 
    At home because of COVID-19 and there’s a lot of home cooking going on. Thus far I have failed on making bread of all sorts but the 2 ladies are killing it with steamed buns, and they go so well with coffee. But the stroganoff was a big hit.

  • I went out to pick some wild mushrooms with my dad today and I made them like this and it was hands down the best thing I ever cooked. Thank you so much for the recipe. ❤

  • I can imagine the perfectionists up in arms with the way this dish was cooked. Jamie takes everything to another level. Will try this version.

  • I have now made this recipe about 5 times! My boyfriend and family love it so much. Such a simple and easy to follow recipe! Thank you Natasha for being such a great and fun teacher!

  • This was pretty good. I used no beef bouillon and I didn’t have vegan sour cream so I used vegan cream cheese with a splash of lemon and it tasted great. Thank you!

  • My husband bought me the book for my birthday in January. I am LOVING IT! I’ve made so many of the recipes already but tonight was the first time I’ve made this dish… It is my favorite so far. Absolutely delicious and so easy to make. Jamie, you make me feel like a pro chef in my own kitchen ��

  • “One clove of garlic”. Or 4, for Brazilian’s tastes.
    “Half an onion”. Or 2 large ones, for Brazilian’s tastes.
    Also: about 3 times as many green onions, a handful of bay leaves, a dose of cachaça instead of beef broth, marbled meat instead of lean meat (we like the flavor of meat fried in its own fat), and a generous amount if black pepper (freshly ground if at all possible).
    And more meat
    And improvised sour cream (it’s just not available in Brazil).
    Other than that, pretty much like your бефстроганов.

  • When it comes to classics I usually don’t like remakes but this is superb, thanks for sharing! Besides I’ll try and get this book right away

  • I used to be a meat eater now mostly vegan and could not have imagined how well I would feel without toxic animal products. This is the way for most humans to eat.

  • Video just started and heard you say, ‘Now I’m finally going to add 3 chopped shallots into the pan’ I was like it just started whattttt, then realised you said FINELY:P Great recipe as always, I’ll try it out over the weekend.