Mushroom Stroganoff with Brussels Sprouts & Fresh Egg Pappardelle

Mushroom Stroganoff

with Brussels Sprouts & Fresh Egg Pappardelle

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving

The first known recipe for stroganoff comes from an 1861 Russian cookbook. Early versions did not contain the mushrooms or onions typically associated with the dish, but since its inception, these key ingredients have become its hallmarks. In the 1940's, stroganoff was popular on menus in Chinese hotels. American servicemen brought back several versions of the dish, which might account for its popularity in the 1950's.

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ingredients
Mushroom Stroganoff with Brussels Sprouts & Fresh Egg Pappardelle
Title
  • 6 oz Brussels Sprouts
  • 4 oz Oyster Mushrooms
  • 4 oz Red Pearl Onions
  • 2 cloves Garlic
  • 1 bunch Chives
  • 1 Carrot
  • ½ oz Dried Porcini Mushrooms
  • 10 oz Fresh Egg Pappardelle Pasta
  • 3 Tbsps Vegetable Demi-Glace
  • ½ cup Low-Fat Sour Cream
  • 1 Tbsp Butter
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Thinly slice the oyster mushrooms. Remove and discard the root ends of the Brussels sprouts, thinly slice the heads. Mince the chives. Slice off the tops and bottoms of the pearl onions and remove the out, papery layer. Peel and mince the garlic. Peel and small dice the carrot.
Rehydrate the porcini mushrooms:
2 Rehydrate the porcini mushrooms:
In a small bowl, combine the dried porcini mushrooms and 1 cup of boiling water. Let stand for at least 10 minutes to rehydrate the mushrooms.
Cook the oyster mushrooms:
3 Cook the oyster mushrooms:
In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the oyster mushrooms and cook, stirring occasionally, 2 to 3 minutes, or until browned and crispy. Season with salt and pepper and transfer to a paper towel-lined plate. Wipe out the pan.
Cook the vegetables:
4 Cook the vegetables:
In the same pan used to cook the mushrooms, heat 2 teaspoons of olive oil on medium. Add the pearl onions and cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the carrot and cook 2 to 3 minutes, or until slightly softened. (If the pan becomes dry, add another teaspoon of oil.) Add the garlic and Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the Brussels sprouts are slightly wilted.
Make the sauce:
5 Make the sauce:
Stir the cooked oyster mushrooms, rehydrated porcini mushrooms with water and vegetable demi-glace into the pan with the vegetables. Cook 1 to 2 minutes, or until well combined and a rich sauce has formed. Remove from heat and stir in the butter and all but a tablespoon of the sour cream (save the rest for garnish).
Cook the pasta & plate your dish:
6 Cook the pasta & plate your dish:
Add the papardelle to the pot of boiling water and cook 2 to 3 minutes, or until the pasta is al dente (still firm to the bite). Carefully transfer the cooked paperadelle to the mushroom sauce and cook 2 to 3 minutes, or until thoroughly combined. To plate your dish, divide the stroganoff between 2 dishes. Garnish with the chives and remaining sour cream. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Thinly slice the oyster mushrooms. Remove and discard the root ends of the Brussels sprouts, thinly slice the heads. Mince the chives. Slice off the tops and bottoms of the pearl onions and remove the out, papery layer. Peel and mince the garlic. Peel and small dice the carrot.
2 Rehydrate the porcini mushrooms:
In a small bowl, combine the dried porcini mushrooms and 1 cup of boiling water. Let stand for at least 10 minutes to rehydrate the mushrooms.
Rehydrate the porcini mushrooms:
Cook the oyster mushrooms:
3 Cook the oyster mushrooms:
In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the oyster mushrooms and cook, stirring occasionally, 2 to 3 minutes, or until browned and crispy. Season with salt and pepper and transfer to a paper towel-lined plate. Wipe out the pan.
4 Cook the vegetables:
In the same pan used to cook the mushrooms, heat 2 teaspoons of olive oil on medium. Add the pearl onions and cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the carrot and cook 2 to 3 minutes, or until slightly softened. (If the pan becomes dry, add another teaspoon of oil.) Add the garlic and Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the Brussels sprouts are slightly wilted.
Cook the vegetables:
Make the sauce:
5 Make the sauce:
Stir the cooked oyster mushrooms, rehydrated porcini mushrooms with water and vegetable demi-glace into the pan with the vegetables. Cook 1 to 2 minutes, or until well combined and a rich sauce has formed. Remove from heat and stir in the butter and all but a tablespoon of the sour cream (save the rest for garnish).
6 Cook the pasta & plate your dish:
Add the papardelle to the pot of boiling water and cook 2 to 3 minutes, or until the pasta is al dente (still firm to the bite). Carefully transfer the cooked paperadelle to the mushroom sauce and cook 2 to 3 minutes, or until thoroughly combined. To plate your dish, divide the stroganoff between 2 dishes. Garnish with the chives and remaining sour cream. Enjoy!
Cook the pasta & plate your dish: