Gosh, I hope everyone’s OK. Between East Coast natural disasters, mid-west and west coast heat waves, and just general malaise, I feel like we all just need a week off from life to recouperate.
If it’s cool where you are (or, if you just need some soothing comfort food after the week of weather from hell), make this mushroom stroganoff for Meatless Monday. It will help. I promise.
The recipe is adapted from Tyler Florence of the Food Network. His recipe is for a Red Wine and Mushroom Sauce, which was absolutely delicious over egg noodles.
- 1 tablespoon unsalted butter
- Extra-virgin olive oil
- 2 shallots, minced
- 2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced (we used oyster and shiitakes)
- Leaves from 2 fresh thyme sprigs (we added a sprig of fresh rosemary, too)
- Sea salt and freshly ground black pepper
- 1/2 cup Cabernet Sauvignon
- 1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth (um, ew. we used 1/4 cup of vegetable broth)
- 1/4 cup heavy cream
- 1 tablespoon minced fresh chives (omitted– this is more of a garnish anyway)
Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol.
When the wine is almost all gone, add the reserved beef juices/ veggie stock. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.We served ours over egg noodles, like so: