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Mushroom Stroganoff

serves Serves 4

    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

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.