CHAMPLAIN VALLEY MUSHROOMS
MUSHROOM STROGANOFF
Instructions:
1) In a medium saucepan on medium heat, melt the butter. When melted, add the shallots and cook until translucent, about 3 minute
2) Next, add the mushrooms and cook until soft or sweating, 5-7 minutes, adding the balsamic vinegar or wine and garlic cloves as mushrooms are softening. Cook to absorb moisture for 4+ minutes.
3) Add the cooked barley, crème fraîche, splash of cream, tarragon, nutmeg, pepper and pinch of salt. Give it a good mix and then cover the pot to cook lowering the temperature to a simmer for another 5 to 10 minutes. Add liquid, if needed – wine or cream. Salt and pepper to taste.
4) Meanwhile, bring a medium pot of salted water to a boil. Pour in the egg noodles and cook per the instructions. Drain and serve with the mushroom stroganoff; garnish with a sprinkling of Italian parsley.
Ingredients:
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5 tablespoons unsalted butter
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1-2 shallots, minced
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3 garlic cloves, minced
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1 pound sliced shiitake, lion’s mane or oyster mushrooms, (or all three combined)
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2/3 cup, crème fraîche or sour cream
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2 tablespoons balsamic vinegar or 1/2 dry white wine
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Splash of cream
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½ teaspoon dried tarragon
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1 teaspoon ground pepper
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½ to 1 teaspoon freshly grated nutmeg
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1 cup cooked barley (or other hearty grain)
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Salt (to taste or about 1 ½ teaspoons)
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16 ounces egg noodles
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Italian parsley
