Misty Mountain Mushrooms

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Mushroom Recipes

Beef Stroganoff with Chanterelle Parsley Cream

This dish was to be named after a 19th century Russian diplomat, Count Paul Stroganoff. It was originially made with fillet steaks, wild mushrooms and cream, but has suffered many Changes. Here is an attempt at the original:

1 lb fillet or rump steak trimmed and cut into strips
Salt and freshly ground pepper.
2 tbsp olive oil.
3 tbsp brandy.
2 finely chopped shallots.
8 oz trimmed and chopped chanterelle mushrooms.
2/3 cup beef stock.
5 tbsp soured cream.
1 tsp dijon mustard.
1/2 cup chopped sweet gherkin.
3 tbsp chopped fresh parsley.

Season the steak with pepper, heat half the oil in a pan and cook steak for 2 minutes. Transfer the meat to a plate. Place the pan over moderately high heat and brown sediment. Stand back from the pan, add the brandy, and tilt towards the flame to burn off alcohol vapor. Pour these juices over the meat. Cover to keep warm. Wipe pans clean; heat remaining oil and slightly brown shallots. Add the mushrooms, and fry gently 3-4 minutes to soften. Add stock and simmer for a few minutes then add the soured cream, mustard, and gherkin together with steak juices. Simmer briefly, season to taste and stir in chopped parsley. Serve with butered noodles dressed with poppy seeds.