E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Mushroom Farmer Stroganoff Lodge Cast Iron | June 6, 2023 Take everything you know about beef stroganoff, and then make it about mushrooms. This classic is a freezer, lunchroom, and crock pot favorite, and we felt it was deserving of a little zhuzhing up. Our Mushroom Farmer Stroganoff skips the beef in favor of fresh fungi from our own local farmers, Midway Mushrooms. Co-founder Pledger Schaefer tells us he hopes more people will think beyond white buttons and get cooking with shiitake, lion’s mane, and oyster mushrooms—which happen to star in this remix, prepared in our USA Enamel™ dutch oven. Level Beginner Prep Time 30 minutes Cook Time 55 minutes Serves 4 Cook it With Our 3 Quart USA Enamel™ Dutch Oven Ingredients 2 pounds fresh oyster mushrooms, chopped 1 teaspoon salt 2 tablespoons olive oil 1 small yellow onion, diced 4 cloves garlic, minced 1 shallot, minced 1 tablespoon tomato paste 2 tablespoons all-purpose flour 1 cup veggie broth ½ cup dry red wine 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 cup mascarpone cheese ½ pound egg noodles 1 tablespoon chopped parsley, for garnish Salt and pepper to taste Directions Heat oil in a dutch oven over medium-high heat, 2-3 minutes. Sprinkle mushrooms with salt and sear in a single layer, 2-3 minutes per side. Repeat with remaining mushrooms and set aside on a paper towel-lined plate. Reduce heat to medium, add onion, garlic, and shallot to the dutch oven, stirring occasionally. Cook until softened, 5-7 minutes. Add tomato paste and flour, stir until well combined, cook for 1-2 minutes. Add broth, red wine, Dijon mustard, and Worcestershire sauce; bring to a simmer over low heat. Cover for 20 minutes, stirring occasionally. While the sauce is simmering, prepare egg noodles according to packaged instructions. Remove the dutch oven from the heat and stir in mascarpone. Season with salt and pepper and fold in mushrooms. Toss together with egg noodles and garnish with chopped parsley. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain View recipe Smoked Whiskey Wings View recipe Mixed Berry Cobbler View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Mushroom Farmer Stroganoff Lodge Cast Iron | June 6, 2023 Take everything you know about beef stroganoff, and then make it about mushrooms. This classic is a freezer, lunchroom, and crock pot favorite, and we felt it was deserving of a little zhuzhing up. Our Mushroom Farmer Stroganoff skips the beef in favor of fresh fungi from our own local farmers, Midway Mushrooms. Co-founder Pledger Schaefer tells us he hopes more people will think beyond white buttons and get cooking with shiitake, lion’s mane, and oyster mushrooms—which happen to star in this remix, prepared in our USA Enamel™ dutch oven. Level Beginner Prep Time 30 minutes Cook Time 55 minutes Serves 4 Cook it With Our 3 Quart USA Enamel™ Dutch Oven Ingredients 2 pounds fresh oyster mushrooms, chopped 1 teaspoon salt 2 tablespoons olive oil 1 small yellow onion, diced 4 cloves garlic, minced 1 shallot, minced 1 tablespoon tomato paste 2 tablespoons all-purpose flour 1 cup veggie broth ½ cup dry red wine 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 cup mascarpone cheese ½ pound egg noodles 1 tablespoon chopped parsley, for garnish Salt and pepper to taste Directions Heat oil in a dutch oven over medium-high heat, 2-3 minutes. Sprinkle mushrooms with salt and sear in a single layer, 2-3 minutes per side. Repeat with remaining mushrooms and set aside on a paper towel-lined plate. Reduce heat to medium, add onion, garlic, and shallot to the dutch oven, stirring occasionally. Cook until softened, 5-7 minutes. Add tomato paste and flour, stir until well combined, cook for 1-2 minutes. Add broth, red wine, Dijon mustard, and Worcestershire sauce; bring to a simmer over low heat. Cover for 20 minutes, stirring occasionally. While the sauce is simmering, prepare egg noodles according to packaged instructions. Remove the dutch oven from the heat and stir in mascarpone. Season with salt and pepper and fold in mushrooms. Toss together with egg noodles and garnish with chopped parsley. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain View recipe Smoked Whiskey Wings View recipe Mixed Berry Cobbler View recipe
