MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mushroom Stroganoff
Categories: Mushrooms, Hwrbs, Wine, Dairy, Pasta
     Yield: 4 servings

     2 tb Extra-virgin olive oil
     1    Yellow onion; fine diced
          Salt
 1 1/2 lb Mixed mushrooms; stemmed,
          - sliced in 1/4" pieces
     2    Fresh thyme sprigs
     2 cl Garlic; fine chopped
   1/2 c  White wine
     1 c  Vegetable stock
     2 tb Soy sauce
 1 1/2 ts Dijon mustard
   1/2 c  Creme fraiche or sour cream
          Black pepper
          Sweet paprika; for dusting
   1/2 c  Parsley leaves; chopped,
          - to serve
          Mashed potatoes, wide egg
          - noodles, or rice;
          - to serve

 Place a large (12") skillet on medium-high heat. Add olive oil and
 onion, season with salt, and cook for 2 to 3 minutes until
 softened. Add the mushrooms, thyme and garlic, and stir to combine.
 Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes
 at a time before stirring, to allow the mushrooms to caramelize.

 Pour in the wine to deglaze the pan, scraping up any browned bits
 on the bottom, then cook for about 1 minute. Add the vegetable
 stock and soy sauce, and cook for 5 to 7 minutes until the liquid
 has reduced and is slightly thickened.

 Take the pan off the heat, and stir in the mustard and creme
 fraiche. Taste, and season with salt and black pepper. Dust with
 paprika, scatter with parsley and serve with your choice of mashed
 potatoes, wide egg noodles or rice.

 Recipe by Hetty Lui McKinnon

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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