Mushroom stroganoff
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Mushroom stroganoff
  Vegetables    Mushrooms  
Last updated 6/12/2012 1:00:18 AM. Recipe ID 23402. Report a problem with this recipe.
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      Title: Mushroom stroganoff
 Categories: Main dish, Vegetables
      Yield: 6 Servings
      1 qt Hot water
      1 lb Fresh mushrooms
    1/2    Onion, minced
      4 T  Butter
      1 pn Thyme,salt,pepper
      1 c  Sour cream
      2 T  Brandy, sherry
      1 lb Egg noodles
      2 oz Dried mushrooms
  Soak the dried mushrooms in a quart of hot water for several hours.
  Drain, reserving the liquid.  Wash mushrooms under running water, one
  by one, and trim off the hard stems. Cut in wide strips. Strain the
  liquid through cheesecloth, there should be about 2 cups. Simmer the
  liquid until it is reduced by slightly more than half. Thickly slice
  the fresh mushrooms. Saute the minced onion in butter until they are
  transparent, then add the sliced fresh mushrooms and toss over high
  heat until they have released their excess water and it is starting
  to evaporate. Season with thyme, salt and pepper to taste. Add the
  soaked mushroom strips and reduce the heat to medium-low.  Gradually
  whisk the mushroom liquid into the sour cream, and add this mixture
  to the mushrooms. Simmer gently, stirring often, for 15 to 20 min.
  Stir in the brandy and sherry.  Boil the noodles in salted water
  until they are just tender, but not yet soft. Serve with stroganoff
  sauce, and a crisp salad.

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Recipe ID 23402 (Apr 03, 2005)

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