Mushroom Stroganoff

Meal: 
Lunch
Dinner
Course: 
Main
Total Time: 
120 min
Prep Time: 
60 min
Recipe Ingredients: 
  • 8 oz bow tie pasta
  • 2 oz dried mushrooms such as shitake, porcini, chanterelles
  • 3 T dried onions
  • .5 T granulated garlic
  • 1.5 t salt
  • Ground pepper to taste
  • 1 can vegetable stock
  • 1 can evaporated milk
  • 1 T white wine vinegar
  • .5 cup white wine
  • 1.5 t paprika
  • 1 tsp ground thyme
  • 1 T olive oil
Directions: 
  1. Boil 4 qts of water; place mushrooms and onions in a separate bowl. Pour enough hot water over them to just cover them and place plastic wrap over the bowl. Let sit for 15 min.
  2. Drain mushrooms but reserve stock. Top off stock to 1.5 C with vegetable stock.
  3. Add olive oil to sauté pan at medium heat. All mushrooms, garlic, onions, 1 t salt, paprika and thyme. Cook for 8-10 minutes until mushrooms brown. Add white wine vinegar to 8oz evaporated milk and let sit for 5 min.
  4. Add stock to pan with mushrooms and reduce until thick. Add wine and reduce again. Add evaporated milk/vinegar mix and heat for 3 min. Serve!