Sabrina had a fantastic idea to make Mushroom Stroganoff, and decided to REALLY step up the flavor profile, since there was no beef on the menu. She really made a 5 star dish in my opinon... it was REALLY flavorful. Her tricks were making a marinade for her portobellos and grilling them, along with using a Lipton Mushroom Soup packet to give the broth for the sauce a lot of depth. She is TOO damn SMART!! One more thing to note, she roasted some beets and made a puree with them, that she swirled into her creme fraiche topping. You don't have to do this this extra step, but it's was a truly amazing topping to an already flavor packed dish. Really YUM!
Make some marinade for the portobello mushroom caps:
- 2 Tbls Worcestershire sauce
- 1 tsp balsamic vinegar
- 1 tsp chopped rosemary
- ½ tsp horseradish
- ¼ tsp Aleppo
- ½ tsp honey
- 1 Tbsp EV olive oil
- 2 med - lrg portobello mushroom caps, gills and stems removed
Place all ingredients from Worcestershire to EV olive oil in a bowl and whisk until combined. Place portobellos in a large zip top bag and pour marinade over the mushrooms. Seal bag and place in fridge for 45 min., turning the bag every 15 min. Remove from fridge and keep in the marinade, let rest on counter until ready to grill.
Next prepare the Mushroom Gravy:
- 1 med red onion, quartered and sliced
- 1 lrg shallot, diced
- 4 cloves garlic, smashed and minced
- 3 Tbls EV olive oil
- ½ lb cremini mushrooms, quartered
- ½ lb shiitake mushrooms, sliced
- ½ tsp Aleppo pepper
- Kosher salt and pepper
- 1 ½ cups Red Wine (Sabrina prefers Cabs)
- 1 packet Lipton onion and mushroom soup mix
- 2 cups boiling water
- 1 sprig rosemary and 3 sprigs thyme, tied into a bouquet garni
- ¼ cup creme fraiche, more for garnish
In a small bowl add the soup packet and water, whisk to dissolve soup.
Heat 2 Tbls EV olive oil in a large skillet over med-high heat. Add onions and cook 5 min., stirring often. Add shallots and garlic and cook an additional 2 min., until tender and fragrant. Add remaining 1 Tbls olive oil and cremini and shiitake mushrooms. Continue to stir and sauté mix until onions are soft and everything is becoming nicely browned, about 5 min. Season with ½ tsp salt and add Aleppo pepper, stir and cook for one min.
Add ½ the wine and deglaze the pan, scraping all the good crunchy bits from the pan. Add remaining wine and bring to a boil, reduce heat to med-low and simmer. Reduce wine down by half, about 5 min. Stir in onion-mushroom broth and bouquet garni. Increase heat back to med-high and return broth to a boil. Reduce heat and simmer until slightly thick, about 10 min. Remove the bouquet garni, add in ¼ cup creme fraiche, stirring to combine. Cook 1 min., stirring often and remove from heat. Salt and pepper to taste.
While the sauce thickens, heat up the grill on high. Take the portobello caps out of the marinade, and place on the hot grill, gill-side down. Grill for about 2 - 3 min. per side until nicely charred. Let rest for a min. before slicing.
You'll need to be making the pasta shortly before grilling the portobellos.
- ½ pack of dry, pappardelle pasta
- 1 Tbls Ghee, (clarified butter)
- ½ Tbls prepared horseradish
- 1 Tbls chopped fresh dill
In a large pot, bring salted water up to a boil. Add pasta and cook 11-12 min. until al dente. Strain water, reserving a 2 Tbls in the pot. Return pasta to pot and return heat to medium. Cook for one minute, tossing. Add ghee and horseradish and toss to combine. Continue to cook for 1 min. more. Toss with dill and remove from heat.
Plate pasta. Top with sliced portobellos and sauce. Garnish with a sprinkle of dill, top with a dollop of creme fraiche and serve.