Mushroom Stroganoff With Seitan Over Red Fingerling Fanned Potatoes
From trigger 16 years ago
- 30 minutes to make
- Serves 6
This Stroganoff is creamy rich comfort food that will have you coming back for more
Ingredients
- Ingredients: shopping list
- For the Stroganoff shopping list
- 4 tablespoons butter divided shopping list
- 2 large shallots, minced shopping list
- 1 package of dried Morels rehydrate shopping list
- 1 pound of baby portabella mushrooms shopping list
- 1 pound of shitake mushrooms stems removed and torn into pieces shopping list
- 1 Package of Westsoy vegetarian Stir Fry Strips (seitan) shopping list
- 1 1/2 cups vegetable or mushroom stock shopping list
- 1/4 cup white wine shopping list
- 1 teaspoon or more fresh thyme, chopped shopping list
- 3 tablespoons flour shopping list
- ½-cup heavy cream shopping list
- 3/4 cup parmesan cheese, grated shopping list
- 1/4 cup fresh parsley chopped shopping list
- salt and fresh ground black pepper to taste shopping list
- Ingredients: shopping list
- For the Fingerling potatoes: shopping list
- 1 pound of organic red fingerling potatoes shopping list
- 4 tablespoons of olive oil shopping list
- 2 tablespoons of course sea salt shopping list
- Enough water to cover potatoes shopping list
How to make it
- In a saucepan melt two tablespoons of butter over medium heat and add the shallots, cook until tender about five minutes.
- Add the mushrooms to the pot and cook until tender. Add the broth, wine, and salt and pepper if desired.
- Bring to a boil and then turn down heat and simmer for about ten minutes.
- While the sauce is simmering, in a separate pan melt the remaining butter over medium heat.
- Stir the flour into the butter until absorbed to make a roux.
- Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
- Add the Seitan
- Stir in the heavy cream and Parmesan cheese, and parsley
- For the fingerling potatoes:
- Clean and remove any eyes from the potatoes
- Make several thin slices through the potato, leaving a half inch to ¾ inch on the end unsliced.
- Par boil the potatoes in boiling water for 6 minutes cool slightly
- Apply even pressure with the side of your chef knife to make a fan shape out of the potatoes
- Place them on to a foil lined cookie tray.
- Drizzle some Olive oil and sprinkle some course sea salt over them
- Bake at 400 degrees for 12 minutes and remove from oven
- Place enough potatoes fans in a circle around the plate
- Mound some Mushroom stroganoff in the center of the potatoes.
- Garnish with some fresh parsley
The Rating
Reviewed by 18 people-
wonderful michael ^5
mystic_river1
in Bradenton loved it
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Michael this sounds delicious! I love mushrooms and this dish looks like the flavors of the potatoes and mushrooms would compliment each other. You have my 5! deb
dmajor
in Slidell loved it
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hmmmm looks and sounds yummy!! I love my fungus!!
ravenseyes
in Belcamp loved it
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