Imagine our surprise when we were out walking our dogs the other day and my husband wandered off the trail and right into a patch of chanterelles! We picked all that we could find and brought them home. They were muddy but otherwise perfect.
|chanterelles ready for drying.|
Stroganoff, to me, has always been about the mushrooms. That and the buttery egg noodles. Yum. I didn't have egg noodles this time, I used regular fettuccine, and I used some leftover pork instead of beef, but it still came out amazing. Here's how I make it.
Heat a teaspoon or two of vegetable oil in a large skillet over medium heat. Thinly slice half an onion and toss it into the pan. Let the onions start to caramelize, then throw in a lot of mushrooms, cleaned and sliced, any type will do. Throw a big pinch of salt in on top of the mushrooms and let them start to cook down. After a few minutes add a clove of minced garlic. Once the mushrooms have cooked down and released their moisture, add a tablespoon of tomato paste, a heaping teaspoon of paprika and some fresh or dried dill and cook for a minute. Deglaze the pan with sherry or white wine, whatever you have lying around. Add a cup of water or stock and let come to a simmer. Taste for seasoning, add salt and pepper to taste then stir in 1/4 cup of sour cream. Stir to incorporate, let sit over medium heat for a few minutes until the sour cream warms up and then serve over pasta or egg noodles. Yum! Cooked and thinly sliced beef or pork can be thrown in with the mushrooms.
Sorry I don't have pictures, the baby was fussy and I didn't take the time. But trust me, it's good stuff.