THIS ARTICLE FIRST APPEARED ON FAMILY AND FORKS.
Beef Stroganoff is a winter family favorite. For us, the mushrooms soaked in sherry and suspended in a rich sour cream sauce, is undeniably our favorite part.
So, lately we omit the beef and instead add more mushrooms then spoon it all over a bed of buttered German egg noodles. Honestly, we don’t miss the beef at all. Mushroom Stroganoff with a side of Winter Greens tossed in a Mustard Vinaigrette is satisfyingly rich and filling making it a favorite way to feature winter market staples.
Mushrooms are a steady presence in the winter market and with the flu season in full force these days there is no better time to enjoy. Their fragile and rustic appearance belies their strength. Mushrooms, particularly shiitake, are believed to be a great support to the immune system with anti-viral and possibly even anti-cancer properties. Thankfully they are plentiful all year but I think they assume prominence during the Winter Market among the knobby (but equally wonderful) root vegetables.
Another constant presence in the market are hearty winter greens. Our local farmers have become impressively adept growing beautiful greens under cover of a high tunnel. Winter even makes some greens, like kale, taste their best during the coldest months. I find myself making an easy mustard vinaigrette to keep in a jar in the fridge throughout the week to quickly toss over greens with a sprinkling of shallots, or sometimes just a bit of minced garlic if we really need the heat and immunity boost…which we do right now.
Sherry, Worcestershire sauce and mustard are winter pantry necessities for us. Our meals these days feature rich cream sauces when possible. To me, they warm from the inside out and keep us full when our bodies are in overdrive trying to keep warm. I believe Sherry (or vermouth or Madeira) is a necessity in cream sauces and the occasional hit of mustard provides a kick. I also find myself reaching for Worcestershire sauce, slipping it into beef stews and soups. Used sparingly, it secretly rounds out flavors like nothing else. Use it with a heavy hand, and all you can taste is its distinct taste. Consider yourself warned.
Keep supporting your winter farmer’s market and you might be surprised by the treasures you can find. Mushroom Stroganoff is one of our family favorites and we hope it becomes one of your favorites, too.
MUSHROOM STROGANOFF WITH WINTER GREENS AND A MUSTARD VINAIGRETTE
Author: Lisa Colburn Stewart
For the mushroom Stroganoff:
- 3 Tablespoons unsalted butter
- 1 lb. baby bella or white button mushrooms, wiped clean,* stems removed and quartered or halved if small
- 3.5 oz. (about 1 cup) shiitake mushrooms, wiped clean, stems removed and thickly sliced into ½-inch slices.
- 1 large shallot, chopped
- ¼ cup dry sherry
- 2½ teaspoons Worcestershire sauce
- 1½ teaspoons Dijon mustard (never yellow mustard!)
- 1 cup sour cream
- 1-2 teaspoons paprika
- salt and pepper, to taste
For the Winter Green Salad with Mustard Vinaigrette
- 4 large handfuls mixed greens, rinsed and dried with stems removed**
- 1 teaspoon Dijon mustard
- 2 teaspoons sherry vinegar (cider, red or white wine vinegar can substitute)
- 3-4 Tablespoons best-quality olive oil
- Sea salt and pepper, to taste
- 1 Tablespoon minced shallot (optional)
- ¼ teaspoon minced garlic (optional)
- 1 teaspoon minced fresh or ½ teaspoon dried tarragon or thyme
- Melt the butter in a large stainless fry pan over medium heat.
- Once butter is melted, add shallots and saute until softened, about 3-4 minutes.
- Add mushrooms and a pinch of salt then stir quickly to coat in the butter and shallots. Keep cooking over medium heat for about 5 minutes. At first, mushrooms will be dry in the pan, keep stirring occasionally and mushrooms will begin to soften and release some of their liquid. When this happens, you are ready for the next step.
- Add the sherry to the pan and stir to scrape and deglaze the pan. Simmer for 30 seconds.
- Add mustard, Worcestershire sauce and stir until combined.
- Lower heat to medium low and add sour cream. Stir to combine and heat until hot. Taste and season with salt and pepper, to taste.
- Serve atop buttered noodles or rice and sprinkle with paprika.
- In a small jar with a lid, spoon in mustard, vinegar and olive oil. Add shallots, garlic and/or herbs, if using. Add a pinch of salt and a few cracks of black pepper. Place lid on jar and shake until vinaigrette is completely combined. Dip in a leaf to test seasoning and add more salt and pepper, if desired, or thin with additional olive oil if you prefer a thinner vinaigrette.
- Pour desired amount of vinaigrette over a large bowl full of greens and toss to combine.
*To wash mushrooms: Mushrooms are like little sponges absorbing any water immediately so they can become soggy quickly. Avoid this by cleaning mushrooms using a damp towel and wiping away any grit. Do not rinse.
**To rinse greens, place in a large bowl and fill with very cold water. Toss the greens in the water to stir around then let sit for a few minutes. Remove from the water by scooping up just under the floating greens and transfer to a strainer or salad spinner. You will likely see grit on the bottom of the bowl. If there is a lot of grit, you may want to repeat until the water is clear. If you are not using a salad spinner to dry the greens, strain then lay out greens on a clean paper towel or white towel and gently roll up then unroll and sit out for a few minutes.