Chanterelle Mushroom Stroganoff

While chanterelles may be expensive they are not too pricey when bought directly from the picker. Even cheaper when you barter away things in your pantry for pounds of these lovelies. Oh how I love my local mama friends…

But can you believe I am running out of ideas? I have a pound and a half in my fridge that need to be used up. They are most likely destined for a cream of mushroom soup this afternoon. Yum.

Chanterelle mushroom stroganoff

This past week I whipped up this quick stroganoff for dinner. Delicious and quick it fits perfectly on any weeknight dinner menu. Seriously. In the time it takes to heat the water and boil the pasta you will have the sauce DONE.

And what a delicious dinner it is. The tomato paste and Worcestershire sauce add a bit of a meatiness and depth. Using sour cream as the thickener gives it a bit of tang and creaminess without all the fat of cream.

Chanterelle mushroom stroganoff

Happily it was with this dish that I learned that my son is a fan of chanterelles. He is such a picky eater so I am sure the next time I serve it to him he wont touch it but at least this time he loved it. I even watched him pick out the mushrooms and eat them first. Before the pasta. That’s a miracle in this house.

I feel like I should apologize for this all these mushroom recipes I am bombarding you with but truth be told I am not sorry. Not one bit. Go get some of these beauties and enjoy them before the season is over!

Chanterelle mushroom stroganoff

One year ago today: Buttermilk cake with blackberries

Chanterelle Mushroom Stroganoff (feeds 6 easily)
Adpated from Skinny Taste

1 tablespoon butter
1/2 chopped onion
2 tbsp unbleached all-purpose flour
2 cups broth (veggie or chicken or beef)
1 tbsp Worcestershire sauce
1 tbs tomato paste
1 lb sliced chanterelles
1/4 tsp rosemary
salt and pepper to taste
2 tbsp white wine or sherry
1/4 cup sour cream
12 oz uncooked noodles

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 – 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, rosemary, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly. Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well.

 

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