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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.


Submitted by susanne on 11th Sep 2009 18:30


I'll have to try this. I love Beef Stroganoff, but sometimes it's just too heavy.
Posted by samuel | 12th Sep 2009 01:01