Here’s a quick recipe for mushroom stroganoff (plus the variation I made tonight).
The basic recipe is easy with simple ingredients:
Olive Oil and butter
Buttermilk (and/or milk, sour cream, cream, etc.)
Sesame seeds (optional)
Egg noodles (or other pasta)
I think that’s all I used the last time I made this.
Boil salted water for the pasta. Cook pasta according to directions on box.
Meanwhile, sauté onion and garlic in olive oil and butter. Add sliced mushrooms and brown. Add a teaspoon or two of flour once the mushrooms are cooked. Stir until flour is mixed in the oil, then add a little pasta water to make a thick sauce. Add buttermilk (or other milk/cream). I like a stroganoff with a slightly sour taste, so buttermilk works great, though sour cream or yoghurt works well if you don’t have buttermilk. Watch that the buttermilk or yoghurt doesn’t separate. Keep the heat low when you make white sauce, and it helps to have started the sauce with pasta water so that it thickens up right away. Add sesame seeds (optional) and salt and pepper to taste. (Actually, I usually start with a little salt in the oil when I sauté, so I don’t add much later, if any.)
Tonight, we had lots of greens, so I did the basic recipe above, then added cut kale, kohlrabi leaves, and swiss chard. To cut, I washed the greens, shook dry, then rolled and sliced them thin in one direction and then again in the other direction. I added these and simmered a bit before adding the flour. Then I added pasta water, a little crushed tomato (maybe 1/3 cup), crushed red pepper, and then buttermilk. I mixed the egg noodles in with the sauce and let simmer just a bit at the end, then served with a little parmesan cheese.