Mushroom Stroganoff


Veggie version of beef stroganoff. Sour cream can be substituted for the whole-milk quark, but quark's extra tanginess adds a pleasing note.


4 tablespoons unsalted butter
3/4 cup minced yellow onion
1 lb chanterelles, coarsley chopped (or other meaty mushrooms can be substituted)
1/3 cup whole milk quark
Fresh nutmeg for grating
Salt to taste 


In large saucepan over high heat, melt the butter. Add minced onion, cooking and stirring until onions are translucent and pale gold. Add mushrooms, lower heat to medium, and cover the pan for about one minute, softening and steaming the mushrooms slightly. Uncover, lower heat again to med-low, and cook mushrooms for about 5 minutes, stirring occasionally. Add quark, stirring gently until it forms a smooth, thick sauce around the mushrooms. Give them a generous grating of fresh nutmeg and salt to taste. Serve with buttered egg noodles or toast.


Source: Edible Seattle - Sept 2009
Tags: mushrooms, chanterelles, quark
Submitted by susanne on Fri, 11 Sep 2009