Mushroom Stroganoff

A creamy stroganoff with all the classic savory flavors without the meat and a hint of spice.

Mushroom Stroganoff

Serves 4 - 5

I can’t quite remember if beef stroganoff is something we ate often growing up. I distinctly remember helping my mom make it at least once but after that I’m not quite sure. However, whether we ate stroganoff regularly or that one time made an exceptional impact on me, it’s a meal that lives prominently in my mind. My take on stroganoff completely replaces the beef with mushrooms but maintains most of the aspects of the original barring the replacement of cream with pureed soondubu or Korean soft tofu. That being said, this is not a vegan dish as it uses Worcestershire sauce and butter. I like to serve my stroganoff with a crunchy salad or slaw to counter the richness of the dish.

“Recipe Tips:

*1. For cluster mushrooms, pull apart into individual pieces. For cap mushrooms with long stems like king oyster mushrooms, cut the stems into 0.25 in julienne and the cap into 0.25 in slices. For normal cap mushrooms like button or cremini, slice 0.25 in thick.

**2. Or use an equal portion of white wine

***3. Or use an equal portion of Dijon mustard”

Ingredients

*1 kg (2.25 lbs) mixed mushrooms, stems

28g (2 T) butter

15ml (1 T) olive oil

400g (1 large) onion, 0.25 in slice with the grain

8 garlic cloves, minced

1 cheongyang or serrano chili, minced

2g (0.50 t) kosher salt

**10ml (2 t) soju

***5g (1 t) Asian mustard

8g (1 T) all purpose flour

6g (1.5 t) ground black pepper

20g (1 T) gochujang

45ml (3 T) soy sauce

400ml (2 c) water

37g (2.5 T) mushroom bullion

0.75 t ground allspice

0.75 t sweet paprika

30ml (2 T) Worcestershire sauce

350g soondubu or soft tofu

4g (1.5 t) potato starch

Noodles

454g (1 lb) dry egg noodles

14g (1 T) butter

8g (2 T) parsley, chopped

2g (0.50 t) ground black pepper

Method

1.      Heat a large non stick saute pan over medium high.

• Working in 2 or 3 batches, saute the mushrooms tossing occasionally in the dry pan until wilted and beginning to brown 7 – 10 minutes per batch.

• Remove and set aside.

While the mushrooms are sauteeing continue to Step 2.

2.      In a large pot over medium-high, heat the butter and oil until the butter stops foaming.

• Add the onion, garlic, chili and salt.

• Saute for 5 – 7 minutes or until soft.

Continue to Step 3 while also keeping an eye on the mushrooms.

3.      In a small bowl stir the mustard into the soju until fully dissolved.

• Set aside until needed.

4.      Return to the sweating aromatics.

• Add the flour and pepper and cook for 1 minute.

• Add the gochujang and cook for 1 – 2 minutes or until the color deepens and starts to stick to the pan but not burn.

• Deglaze with the soy sauce scraping the bottom of the pot well.

• Add the water, bullion, spices, Worcestershire, mustard mix and mushrooms.

If the mushrooms are not all cooked at this point, set the sauce aside and keep warm until the mushrooms are cooked and continue as written.

• Bring to a boil covered.

• Reduce to a simmer and cook for 20 minutes covered.

Continue to Step 5 while the mushrooms simmer.

5.      Bring a large pot of water to a boil.

Continue to Step 6 as the water heats.

6.      Puree the tofu with the potato starch until fully smooth, at least 1 minute.

• Pour into the sauce.

• Simmer stirring occasionally for 10 minutes.

• Taste and adjust the seasoning as desired.

7.      Cook the noodles according to package directions.

• Drain the noodles placing the pot back on the heat on low.

• Add the butter and melt completely.

• Turn off the heat, add the noodles, parsley and pepper.

• Toss well to coat.

8.      Divide the noodles among serving bowls and top with the sauce.

• Garnish with more parsley and ground black pepper.

9.      Serve.