Hamdi Saidani Bobby Flay Mushroom Stroganoff features portobello and shiitake mushrooms, butter, flour, mushroom broth, soy sauce, Dijon mustard, goat cheese, sour cream, parsley, and egg noodles. Ready in 40 minutes, it serves four.
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đ€ Why You’ll Love This Mushroom Stroganoff Recipe:
- Rich Mushroom Flavor: Bobby Flay Mushroom Stroganoff bursts with the earthy, umami-rich taste of portobello and shiitake mushrooms.
- Creamy Texture: The creamy sauce, enhanced by goat cheese and sour cream, coats each noodle, offering a luxurious texture.
- Quick Preparation: With simple ingredients and straightforward steps, this recipe is perfect for busy weeknights or cozy weekends.
â What Is Bobby Flay Mushroom Stroganoff Recipe?
Bobby Flay Mushroom Stroganoff is a creamy and savory dish made with portobello and shiitake mushrooms, simmered in a rich broth with goat cheese and sour cream, served over buttered egg noodles.
đBobby Flay Mushroom Stroganoff Ingredients
- 1 pound portobello mushrooms, stemmed
- 8 ounces shiitake mushrooms, stemmed
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 1/4 cups mushroom broth
- 1/2 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 2 ounces soft goat cheese
- 1/2 cup sour cream
- 2 tablespoons chopped parsley
- Cooked and buttered egg noodles, for serving
đČ How To Make Bobby Flay Mushroom Stroganoff
- Slice the portobello mushrooms into 1/2-inch-thick strips, then cut each strip in half. Do the same with the shiitake mushrooms, keeping them separate.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the portobello mushrooms and cook for about 1 minute until browned. Season with salt and pepper. Transfer to a bowl.
- Add 1 tablespoon of butter to the skillet, then add the shiitake mushrooms and cook for about 30 seconds. Add the remaining butter, salt, and pepper, and cook for 1-2 minutes until browned.
- Return the portobello mushrooms to the skillet and sprinkle flour over them. Toss until the flour disappears, about 30 seconds.
- Stir in half of the broth, soy sauce, and mustard, scraping the bottom of the skillet. Then add the remaining broth. Simmer until the sauce thickens slightly, about 6 minutes. Cover and simmer for 5 minutes more, stirring occasionally.
- Stir in the goat cheese, then remove from heat and stir in sour cream and parsley. Taste and adjust seasoning as needed.
- Serve the stroganoff over buttered egg noodles.
đ Recipe Tips
- Mushroom Selection: Choose fresh portobello and shiitake mushrooms for top-notch flavor and texture.
- Slicing Technique: Slice mushrooms into 1/2-inch-thick strips for a consistent texture and better eating experience.
- Butter Browning: Brown butter well for a rich, nutty taste that enhances the savory goodness of your mushrooms.
đ What To Serve With Mushroom Stroganoff?
Serve mushroom stroganoff with buttered egg noodles, garlic bread, steamed vegetables, side salad, mashed potatoes, roasted asparagus, and grilled chicken.
đ How To Store Leftovers Mushroom Stroganoff?
- In the fridge: Store leftovers mushroom stroganoff in an airtight container for 3 days.
- In the freezer: Freeze leftovers mushroom stroganoff in a freezer-safe container for 3 months.
đ„” How To Reheat Leftovers Mushroom Stroganoff?
- In the oven: Reheat leftovers mushroom stroganoff in a covered dish for 5 minutes at 350°F.
- In the microwave: Microwave leftovers mushroom stroganoff on medium heat for 1 minute.
- On the stove: Reheat leftovers mushroom stroganoff gently in a skillet over medium-low heat for 2 minutes.
- In the air-fryer: Reheat leftovers mushroom stroganoff for 3 minutes at 325°F.
FAQ’S:
Can I Use Salted Butter Instead Of Unsalted?
Yes, you can use salted butter, but adjust the amount of additional salt you add to the dish accordingly to avoid over-salting.
How Can I Make Mushroom Stroganoff More Spicy?
You can make Mushroom Stroganoff more spicy by adding chopped chili peppers, red pepper flakes, or a dash of hot sauce to the sauce while cooking.
Can I Use Dried Mushrooms Instead Of Fresh?
Yes, you can rehydrate dried mushrooms and use them in this dish. Just make sure to adjust the cooking time accordingly.
How Can I Make The Sauce Thicker?
To make the sauce thicker, you can simmer it for a few extra minutes to reduce it further or mix a small amount of cornstarch with water and stir it into the sauce until thickened to your liking.
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Bobby Flay Mushroom Stroganoff Nutrition Fact
- Calories: 370cals
- Total Fat: 10g
- Saturated Fat: 1.5g
- Total Carbs: 58g
- Net Carbs: 48g
- Dietary Fiber: 10g
- Total Sugars: 7g
- Protein: 17g
- Sodium: 740mg
- Calcium: 147mg
- Iron: 3mg
Bobby Flay Mushroom Stroganoff
Description
Bobby Flay Mushroom Stroganoff features portobello and shiitake mushrooms, butter, flour, mushroom broth, soy sauce, Dijon mustard, goat cheese, sour cream, parsley, and egg noodles. Ready in 40 minutes, it serves four.
Ingredients
Instructions
- Slice the portobello mushrooms into 1/2-inch-thick strips, then cut each strip in half. Do the same with the shiitake mushrooms, keeping them separate.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the portobello mushrooms and cook for about 1 minute until browned. Season with salt and pepper. Transfer to a bowl.
- Add 1 tablespoon of butter to the skillet, then add the shiitake mushrooms and cook for about 30 seconds. Add the remaining butter, salt, and pepper, and cook for 1-2 minutes until browned.
- Return the portobello mushrooms to the skillet and sprinkle flour over them. Toss until the flour disappears, about 30 seconds.
- Stir in half of the broth, soy sauce, and mustard, scraping the bottom of the skillet. Then add the remaining broth. Simmer until the sauce thickens slightly, about 6 minutes. Cover and simmer for 5 minutes more, stirring occasionally.
- Stir in the goat cheese, then remove from heat and stir in sour cream and parsley. Taste and adjust seasoning as needed.
- Serve the stroganoff over buttered egg noodles.
Notes
- Mushroom Selection:Â Choose fresh portobello and shiitake mushrooms for top-notch flavor and texture.
Slicing Technique:Â Slice mushrooms into 1/2-inch-thick strips for a consistent texture and better eating experience.
Butter Browning:Â Brown butter well for a rich, nutty taste that enhances the savory goodness of your mushrooms.