Best 2 Porcini Noodles In The Style Of Stroganoff Recipes

Indulge in a culinary delight with our Porcini Noodle recipes inspired by the classic Stroganoff. Embark on a taste journey that blends the earthy essence of porcini mushrooms, the richness of creamy sauce, and the comforting embrace of tender noodles. From the classic Beef Porcini Noodles Stroganoff to the tantalizing Chicken Porcini Stroganoff and the hearty Mushroom Porcini Stroganoff, each recipe offers a unique symphony of flavors that will tantalize your taste buds. Get ready to impress your family and friends with these delectable dishes that combine the best of Italian and Russian cuisine. So, prepare your taste buds for an unforgettable culinary experience as we delve into the world of Porcini Noodles in the style of Stroganoff.

Let's cook with our recipes!

BEEF STROGANOFF WITH CREMINI & PORCINI MUSHROOMS

Beef Stroganoff With Cremini & Porcini Mushrooms image

This recipe is from the magazine Fine Cooking. It's by far the best beef stroganoff I've ever tasted. It wasn't difficult at all, and didn't take much time. I made it after work one evening. The ingredients were readily available in my grocery store, and well worth the investment. The porcini mushrooms really add a great flavor and deeper color to the beef broth. I'd be proud to serve this dish to company. Note: I recommend you prep all remaining ingredients while the dried porcini is steeping. The rest of the steps are very quick, and don't allow time for prepping as you go. Second note: I buy whole beef tenderloins at Costco for a very reasonable price. I remove the silver skin myself with a sharp meat carving knife. I get a fabulous roast, quite a few filet mignon steaks, and the funny shaped thinner "tail" part (about a pound) is perfect for this recipe, although you could use any part of the tenderloin.

Provided by PanNan

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups canned low sodium beef broth
1 (1/2 ounce) package dried porcini mushrooms
3 tablespoons vegetable oil
1/4 cup unsalted butter
8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
kosher salt
fresh ground pepper
3 tablespoons flour
1 medium onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 tablespoons creme fraiche
12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
2 tablespoons chopped fresh parsley

Steps:

Combine the beef broth and dried porcini in a small saucepan.
Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
Strain the broth through a sieve and set aside.
Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
Transfer to a bowl.
Season the beef strips generously with kosher salt and pepper and dredge in the flour.
Add 2 tbsp oil to the pan and heat over medium-high heat.
When oil is hot, add the beef, spreading it in a single layer.
After about a minute, turn each piece to brown the other side.
Don't overcook!
Work quickly, the whole process only takes a couple of minutes.
Remove beef to the same bowl with the cremini.
(Work in smaller batches, if you prefer).
Melt the remaining 3 tbsp butter in the pan over medium-high heat.
Add the onion.
Saute, scraping up the browned meat bits at the bottom of the pan.
When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
Bring to a simmer while stirring.
Cook just until the sauce thickens slightly, 1- 2 minutes.
Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.
Taste, and adjust seasonings.
Serve over cooked noodles, sprinkled with parsley.

Nutrition Facts : Calories 924.6, Fat 53.4, SaturatedFat 22.3, Cholesterol 224.4, Sodium 145.9, Carbohydrate 74.2, Fiber 4.4, Sugar 4.1, Protein 37.7

BEEF STROGANOFF OVER BUTTERED NOODLES

Beef Stroganoff over Buttered Noodles image

Provided by Tyler Florence

Categories main-dish

Time 3h25m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles

Steps:

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

Tips:

Use high-quality dried porcini mushrooms. This will ensure the best flavor and texture in your dish.
Soak the porcini mushrooms in hot water for at least 30 minutes before using. This will rehydrate them and make them more tender.
Use a heavy-bottomed pot or Dutch oven to cook the dish. This will help to evenly distribute the heat and prevent the sauce from burning.
Cook the mushrooms and onions over medium heat until they are soft and caramelized. This will bring out their flavor and add depth to the dish.
Use a good quality beef broth. This will help to enhance the flavor of the dish.
Add the sour cream and mustard at the end of cooking. This will prevent them from curdling.
Serve the dish over your favorite noodles. Egg noodles, pappardelle, or tagliatelle are all good choices.

Conclusion:

Porcini noodles in the style of stroganoff is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The rich and flavorful sauce is made with dried porcini mushrooms, beef broth, sour cream, and mustard. The mushrooms are rehydrated and then cooked with onions until they are soft and caramelized. The beef broth is added and simmered until the sauce has thickened. The sour cream and mustard are then added and stirred until combined. The sauce is served over your favorite noodles.