Magic/Marx/Mushrooms–Wild Mushroom Stroganoff

by Sarah on October 14, 2010

This is Karl Marx.  You’re probably not here to learn about Karl, though he was a great thinker–though misunderstood and maligned by the masses.  Karl Marx once said “Reason has always existed, but not always in a reasonable form”.  Sounds about right.

THIS is Richard Marx.  I cannot recommend that you watch this video or listen to this song.  Unless of course you like Richard Marx.  I think I’d rather listen to Karl Marx singing ‘Kokomo‘.

THESE are Marx Foods mushrooms.  They’re dried.  They’re magic.  Not THAT kind of magic.  Just magical tasting.  They taste a lot better than “magic” ones.  Not that I know personally or anything.

These mushrooms make ME want to sing.  But I won’t subject you to that either.  I was approached a couple of weeks ago about participating in a recipe challenge  to win free shipments of these wonderful wild mushrooms from Oregon.  Well, now–how could I turn that down?  I couldn’t.  Except then I got sick (please see ‘The Exorcist’ post) and a hundred other things happened and I nearly forgot.

Good thing for you I remembered.  Because I’ve got the perfect fall/winter dish for you.  If you’re into comfort food, that is.  And if you keep showing up here, my guess is that you is.

Dried mushrooms have a lot going for them.  They’re versatile.  They’ve got a decent shelf life.  They’re affordable, especially when you’re talking wild mushrooms.  And they’re just jam-packed with umami.

(Full disclosure:  Marx Foods sent me samples of mushrooms to cook with.  I wouldn’t use them though, if it was an ingredient that I didn’t like or wouldn’t regularly eat.  I often keep dried shiitakes and other mushrooms on hand that I buy in Asian stores.)

Don’t be intimidated by their wrinkly and hard appearance.  Simply boil some water, pour your mushrooms in a non-reactive bowl, then cover them with water and let them soak for 20 minutes.  And don’t throw out that water.  It’s now full of umami too.

So let’s cook.  It’s been a while.  Do you think I’ll remember how?  It’s stroganoff night, babies.  Vegetarian stroganoff, with those flavor-packed wild mushrooms instead of meat.  Who needs it?  As you can see, you don’t need a ton of crazy ingredients either.

I took the mushrooms out of the water and gave them a squeeze to get most of the water out.  Then just gave them a rough chop.  I used 4 different varieties:  Matsutake, porcini, lobster and black trumpet.

In a medium pan, I melted a 1/2 stick of unsalted butter with a couple tablespoons of olive oil, added a large chopped shallot, and when that was softened, added the wild mushrooms along with about 2 cups of sliced fresh crimini mushrooms.  Saute until all the mushrooms are tender, about 5-7 minutes.  Season lightly with salt and pepper.

Sprinkle on about a tablespoon of all-purpose flour and let cook, stirring, for a couple of minutes.  Add in a cup of the reserved mushroom water and 1/2 cup dry white wine.

Bring to a boil and let cook until the sauce thickens.  Add chopped parsley.  You can add a little pinch of nutmeg too, while you’re at it.

Turn the heat off or to low and add 1 cup of sour cream.  Stir until combined.  Don’t boil it at this point because the sauce will separate and curdle and that would be gross.

Somewhere along the way, boil a package of egg noodles according to package directions.  Toss them with a bit of butter, then serve this delicious stroganoff on top.

Sacramento and your 90* mid-October heat, be damned!  I’m having an Autumnal Wild Mushroom Stroganoff!

You may want to wait until the thermometer is around 60*, but do try this recipe, and do try Marx Foods dried wild mushrooms. I’m a fan!

P.S.  They have truffles.

Wild Mushroom Stroganoff


  • 2 oz. dried wild mushrooms (I used 1/2 oz. each black trumpet, lobster, porcini and matsutake)--reconstituted and chopped, with 1 cup of the soaking water reserved
  • 2 cups sliced fresh crimini mushrooms
  • 1 large shallot, minced
  • 4 Tbsp unsalted butter
  • 1/2 cup dry white wine
  • 1 cup chopped parsley
  • 1 Tbsp flour
  • 1 cup sour cream (light ok, not non-fat)
  • pinch nutmeg
  • salt and pepper
  • olive oil
  • 1 lb egg noodles, prepared according to package directions, drained and tossed in butter


  • Prepare egg noodles.
  • Over medium heat, melt the butter and oil together. Add the shallot and cook until soft. Add wild and crimini mushrooms and cook until tender. Season lightly with salt and pepper.
  • Sprinkle the flour over the mushroom mixture and cook, stirring for at least 2 minutes. Add the reserved soaking liquid and wine and bring to a boil. Let boil lightly until the sauce thickens and the mushrooms are very tender. Add parsley and nutmeg.
  • Turn the pan to low and stir in the sour cream, taking care not to bring to either a simmer or boil. Taste again for seasoning, then serve over buttered noodles.
  • Serves 4.

Related posts:

Leave a Comment

Previous post:

Next post: