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Mushroom Stroganoff

Serves 4

Originally aired

INGREDIENTS
  • 1 small pouch dried porcini mushrooms, a handful
  • 2 fresh bay leaves
  • 2 1/2 cups water
  • About 2 tablespoons EVOO Extra Virgin Olive Oil
  • 5 tablespoons butter, divided
  • 6 portabella mushroom caps, wiped clean and thinly sliced
  • Salt and pepper
  • 2 shallots, chopped
  • 4 cloves garlic, finely chopped
  • 2 tablespoons finely chopped thyme
  • 2 round tablespoons flour
  • 1/3 cup dry sherry or Marsala
  • 1 pound egg tagliatelle or other egg noodles
  • Finely chopped parsley
  • 1/2 cup heavy cream or sour cream
  • A few grates of nutmeg
PREPARATION

In a small pot, steep dried mushrooms and bay leaves in water. Bring to boil then lower heat to keep water at quiet simmer.

Bring a large pot of water to a boil for pasta or egg noodles.

Meanwhile, heat EVOO, 2 turns of the pan, over medium-high heat. Add about 3 tablespoons of butter and melt into oil. Add mushrooms and cook to deep brown, about 10-12 minutes. Add salt, pepper, shallots, garlic and thyme, stir about 3 minutes more. Sprinkle flour over the pan then deglaze with sherry or Marsala.

Remove reconstituted mushrooms and bay from stock with a slotted spoon, discarding the bay leaves. Chop mushrooms and add to pan. Add stock, reserving the last few spoonfuls of liquid where grit may have settled.

Let the sauce thicken a few minutes while the pasta or egg noodles cook to al dente. Drain noodles and toss with remaining 2 tablespoons butter and parsley.

Stir cream or sour cream into sauce and add a little nutmeg, to taste. Adjust salt and pepper, and serve.

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