Recipe

Mushroom Stroganoff With Seitan Over Red Fingerling Fanned Potatoes Recipe

Add Step-by-Step Photos	Trigger / All my dishes 1 year, 4 months ago This Stroganoff is creamy rich comfort food that will have you coming back for more Prep:15m Cook:30m Servings:6	Trigger
	mushrooms potatoes

Add Photos

Does this look good? Yeah! / Nope

Fans

ravenseyes

meileen

dmajor

bluewatera

mystic_riv

peetabear

shandalulu

greekgirrr

lunasea

shine

angelinaw

chefmeow

Ingredients

Ingredients:

For the Stroganoff

4 tablespoons butter divided

2 large shallots, minced

1 package of dried Morels rehydrate

1 pound of baby portabella mushrooms

1 pound of shitake mushrooms stems removed and torn into pieces

1 Package of Westsoy Vegetarian Stir Fry Strips (Seitan)

1 1/2 cups vegetable or mushroom stock

1/4 cup white wine

1 teaspoon or more fresh thyme, chopped

3 tablespoons flour

½-cup heavy cream

3/4 cup Parmesan cheese, grated

1/4 cup fresh parsley chopped

Salt and fresh ground black pepper to taste

Ingredients:

For the Fingerling potatoes:

1 pound of organic red fingerling potatoes

4 tablespoons of olive oil

2 tablespoons of course sea salt

Enough water to cover potatoes

Directions

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

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Misc

Or see more just like this

Comments

mystic_river1 1 year, 4 months ago said:
Wonderful michael ^5

dmajor 1 year, 4 months ago said:
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

ravenseyes 1 year, 4 months ago said:
Hmmmm looks and sounds yummy!! I love my fungus!!

chefmeow 1 year, 4 months ago said:
You definitely have my 5 on this one. Fabulous post and fantastic pictures. Great post. Thank you.

lunasea 1 year, 4 months ago said:
How perfect! It seems like stroganoff has been the topic all week in my world. I think I've talked to about four people about variations of it. Ha! This looks so delicious and your pictures are great. Thanks so much for a wonderful recipe and great presentation, hon. :)
Vickie

lunasea 1 year, 4 months ago said:
I'm a mushroom junkie....:)

shandalulu 1 year, 4 months ago said:
This sounds really good!

cabincrazyone 1 year, 4 months ago said:
I like the sound of the portabella and shitake mushrooms with shallots (rather than onions), all the flavors in combination ... and I respect the desires of vegetarians ... but nice tender slices of beef .... mmmm ...... I'm printing this. Thanks for the great post.
Fantastic photo presentation!

jimrug1 1 year, 4 months ago said:
Hey Micheal, this sounds fabulous. I am a sucker for Mushrooms and this sounds like a great base for any kind of stroganoff. I love your technique to fan the potatoes. Great job... Jim

minitindel 1 year, 4 months ago said:
Ooooooooooo yum Mmmmmmmmm cant wait to try it CHEF MICHAEL.it sounds great.............thank you for this wonderful dish. and by the way your pictures are fantastic.......sherry

peetabear 1 year, 4 months ago said:
You did a great job Michael... the different mushrooms and the shallots are a notch above the regular versions... the fan potatoes add an elegance to the dish... a five in my book..

crainny 1 year, 4 months ago said:
Mushroom stroganoff! It's been a while since i cooked one, and I think I know what's for dinner tonight! Great pics, BTW

bluewaterandsand 1 year, 4 months ago said:
I have never had this but this sounds absolutely wonderful. The pictures are awesome!

shine 1 year, 4 months ago said:
Michael, this is a wonderful dish... nicely thought out and beautiful presentation, friend!

Without any exaggeration, I will say that this is something to definitely explore soon -- I have mushrooms on hand, and hopefully my friend' s potatoes -- rose fingerlings -- will suffice!

Thank you for the post -- very nice!

Ray

laurakaay 1 year, 3 months ago said:
How on Earth did I miss this recipe of yours??? I love the combination of mushrooms you use and the use of the white wine to really make the flavors pop! Great post, Michael, thanks for sharing!!! ~Laura ;D

angelinaw 1 year, 2 months ago said:

Oh yeah! This is definitely going to go on my table for dinner! I love the presentation and taste combinations!

aussie_meat_pie 9 months, 3 weeks ago said:
Now this sounds good I can't wait to try this .... 5^

Add a Comment