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Morel Stroganoff



Perfect comfort food dish for chilly days.

Morels are wild mushrooms that have a meaty texture and flavour, they are a highly sought after spring mushroom, but can be difficult to find. Learn more about them by clicking here.


Morel Stroganoff

By Caitlin Beer


Serves 5-6


INGREDIENTS


  • 1 large onion

  • 3-4 garlic cloves, finely grated or minced

  • 2-3 Tablespoons sunflower or corn oil

  • 2 Tablespoons butter

  • 14 grams dried morels (about 1 cup dried) can sub pidpenky mushrooms or 1/3 lb fresh morels

  • 1-2 cups cooked sliced beef or ground beef

  • 2-3 Tablespoons Worcestershire sauce

  • 3 Tablespoons flour

  • 1/2 cup hot water

  • 2 cups beef broth

  • 1/2 cup dry white wine (may sub lemon juice or apple juice)

  • 1 cup sour cream Click here to view or buy dried morels

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 teaspoon dried thyme

  • 3-4 T finely chopped fresh parsley

  • 4-5 cups dry pasta, egg noodle or rotini (plus water + salt to cook in, follow pasta box instructions)

DIRECTIONS

  1. Place dried morels in small bowl, add 1/2 c hot water, weigh them down with another bowl if necessary to keep them submerged, set aside for 10-15 minutes.

  2. Heat your 2 T oil and 2 T butter on medium low heat in large pan and add large chopped onion and 3-4 minced garlic, stir every minute or two for 5-10 minutes.

  3. Fill medium pot halfway with water and add some salt if desired, turn on high to boil for pasta noodles.

  4. Remove your morels from the hot water (do not discard, set liquid aside) and chop your rehydrated morels if desired into smaller pieces, then add to onions and garlic. Cook for 5 minutes, stirring frequently, then add the hot water you soaked your morels in.

  5. Add your noodles to boiling water if you haven't already done so, cook according to the box/bag, usually 8-10 minutes. Strain and rinse if desired, some like to add a bit of oil to the noodles if your sauce isn't done to keep them from sticking.

  6. Whisk in your 3 T flour, 2 c broth, 2-3 T Worcestershire sauce, 1/4 c white wine, 1 c sour cream, 1/2 t salt and pepper, 1 t thyme and 1-2 c sliced beef. Cook for 5-10 minutes more.

  7. Add fresh chopped parsley, combine with noodles, garnish with parsley if desired and enjoy.




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