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Wild Mushroom & Spring Pea Stroganoff
Spring 2012
Wild Mushroom & Spring Pea Stroganoff
Spring 2012BY: Nicole Young
Experiment with a variety of seasonal mushrooms to bring out the very best of this quick spring meal (try chanterelles or morels if you can get them). Adding a cup of dried mushrooms that have been re-hydrated in some boiling water will add great depth of flavour if you can’t find a good selection of fresh.
12 oz (375 g) broad egg noodles1 tbsp (15 mL) butter1 tbsp (15 mL) olive oil
1 large onion, sliced
4 large garlic cloves, minced
2 lbs (1 kg) mixed wild mushrooms, (halving or quartering larger ones so they are all similar in size)
1 cup (250 mL) fresh peas
1 tbsp (15 mL) fresh chopped thyme
½ tsp (2 mL) each coarse salt and fresh cracked pepper
1 cup (250 mL) white or red wine
1 cup (250 mL) sour cream
2 tbsp (30 mL) finely chopped chives
1 Cook noodles according to package directions until al dente. Drain and set aside.
2 In a large, deep, nonstick skillet, heat butter with oil over medium-high heat until butter is melted and foamy. Add onions and cook until golden, about 5 minutes. Add garlic and cook 1 minute more. Stir in mushrooms and fresh peas and season with thyme, salt and pepper. Cook until mushrooms are golden and liquid has been absorbed, about 4 minutes. Cook 1 minute more. Add wine and cook until reduced by 5 minutes until heated through. Serve over hot egg noodles and sprinkle with fresh chopped chives.
Makes 4 servings
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What to Serve
Wild Mushroom & Spring Pea Stroganoff
Spring 2012BY: Nicole Young
Experiment with a variety of seasonal mushrooms to bring out the very best of this quick spring meal (try chanterelles or morels if you can get them). Adding a cup of dried mushrooms that have been re-hydrated in some boiling water will add great depth of flavour if you can’t find a good selection of fresh.
12 oz (375 g) broad egg noodles1 tbsp (15 mL) butter1 tbsp (15 mL) olive oil
1 large onion, sliced
4 large garlic cloves, minced
2 lbs (1 kg) mixed wild mushrooms, (halving or quartering larger ones so they are all similar in size)
1 cup (250 mL) fresh peas
1 tbsp (15 mL) fresh chopped thyme
½ tsp (2 mL) each coarse salt and fresh cracked pepper
1 cup (250 mL) white or red wine
1 cup (250 mL) sour cream
2 tbsp (30 mL) finely chopped chives
1 Cook noodles according to package directions until al dente. Drain and set aside.
2 In a large, deep, nonstick skillet, heat butter with oil over medium-high heat until butter is melted and foamy. Add onions and cook until golden, about 5 minutes. Add garlic and cook 1 minute more. Stir in mushrooms and fresh peas and season with thyme, salt and pepper. Cook until mushrooms are golden and liquid has been absorbed, about 4 minutes. Cook 1 minute more. Add wine and cook until reduced by 5 minutes until heated through. Serve over hot egg noodles and sprinkle with fresh chopped chives.
Makes 4 servings