|
|
|
|
Recipe: Wild Mushroom and Chile Stroganoff
|
Amount |
Ingredient |
| 1 |
|
onion, diced |
| 2 |
Clove(s) |
garlic, diced |
| 1/4 |
Cup(s) |
olive oil |
| 2 |
Ounce(s) |
*dried chanterelle mushrooms, reconstituted |
| 3 |
Tablespoon(s) |
flour |
| 1 |
Teaspoon(s) |
fresh dill |
| 1/2 |
Teaspoon(s) |
California powder |
| 2 |
|
*fresh red chiles |
| 1/4 |
Cup(s) |
sherry |
| 1/2 |
Cup(s) |
broth |
| 1 |
Cup(s) |
plain yogurt |
| 1 |
Pound(s) |
pasta, cooked |
Directions:Saute the onions and garlic in olive oil for five minutes. Add the chanterelles and cook for 12 minutes, stirring. Add the flour and
stir to coat the mushrooms with a light layer of flour, cook for 3 minutes. Add the dill, California powder and chiles, cook for one minute then add the
sherry, stirring to create a sauce. Lower the heat and slowly add the broth, stirring to keep a smooth consistency. Fold in the yogurt, cook briefly so
the dish is warm, but do not burn the yogurt. Serve over pasta.
| Contact
| About Our Products
| Recipes
| Shop
|
|
|