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    Home » Wild Mushroom Recipes

    Dried Wild Mushroom Stroganoff

    Published: Dec 27, 2019 Modified: Mar 24, 2023 by Alan Bergo This post may contain affiliate links 10 Comments

    Jump to Recipe Print Recipe

    A rich stroganoff made with dried wild mushrooms, sour cream and tender beef, venison, or whatever meat you have. It's the perfect thing for when the weather's cold and your craving a bowl of comfort food. Don't skip the egg noodles!

    Venison stroganoff with dried wild mushrooms

    Nothing said comfort food to me like a steaming hot bowl of mom's stroganoff growing up. I don't know what she put in hers, but more than likely it was a couple cans of cream of mushroom soup and some beef chuck. It wasn't something we'd have every week, but it was definitely in the line up here and there. What I really remember was that it was good stuff.

    Now, in my kitchen, I typically save making heavy dishes for the deep fall or winter, when fresh mushrooms are unavailable. With all the hunting I do during the growing season, I'm probably not going to go out of my way to buy mushrooms in the off season when I already have a ton of them dried at home.

    Dehydrated porcini and black trumpet mushrooms

    With that in mind, I set out to build a dried wild mushroom strogranoff designed by the mushroom hunter, for the mushroom hunter that I could refer back to here and there to riff on.

    Each blend will give you a different flavor. I used a mix of dried black trumpets and porcini mushrooms.Most recipes will focus on the meat here. I used venison, and it's great, but any red meat will be fine. Our strogi here is all about the shrooms.

    The only problem, is that unlike cream of mushroom soup, different species of dried mushrooms will give you completely different results here, so it's important to take that into account. For example, if you go to the store and buy dried porcini that were picked in Europe, the proportions below will make a stroganoff that tastes very strong, even for mycophagists like me.

    Homemade egg noodles for stroganoff
    Dried wild mushroom stroganoff

    The same could be said for using dried black trumpets, since large amounts of them can give food a bitter taste. If you want to use black trumpets, I would start on the small side, using about 10 grams (roughly a cup of small dried trumpets) and go from there, until you're pleased with the taste.

    Using dried chanterelles or hedgehog mushrooms will give you chewy pieces of leather unless you cook them for a few hours beforehand. Some mushroom species are nearly interchangeable in their deliciousness though: morels, boletes and good tasting porcini-oid mushrooms, as well as black trumpet mushrooms will all make excellent stroganoff.

    Venison stroganoff with hashbrowns and dried porcini mushroomsVenison stroganoff with hashbrowns and dried porcini mushrooms
    If you're feeling frisky, hashbrowns make a decadent side dish, served in small amounts.

    Other than that, this is pretty self-explanitory, but, for posterity, I'll highlight a few ingredients I think are important:

    • Booze. Sherry, or if you're in a pinch, brandy. Sure, it's hard to make cream and mushrooms taste bad, but going the extra mile will give you the plate-licking status you want here.
    • Shallots vs onions. Most recipes call for onions, I reach for the shallots, since they just make a richer, deeper end product, and the cost is negligible.
    • Herbs to finish. Dill, cilantro or chives--take your pick. There's really nothing like something fresh to lighten it up at the end. I used cilantro since it was what I had on hand.
    Venison stroganoff with dried wild mushrooms
    Venison stroganoff with dried wild mushrooms
    Print Recipe
    4.89 from 9 votes

    Dried Wild Mushroom Stroganoff

    Classic stroganoff, with your choice of dried wild mushrooms. See the recipes notes for using fresh mushrooms.
    Prep Time15 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 45 mins
    Course: Main Course
    Cuisine: Russian
    Keyword: Black Trumpet Mushrooms, Dried Mushrooms, Stroganoff
    Servings: 4 Servings
    Calories: 329kcal
    Author: Alan Bergo
    Cost: 10

    Equipment

    • 1 3 quart soup pot or dutch oven.

    Ingredients

    Stroganoff

    • 1 ½ lbs venison or beef shoulder chuck or leg roast, cubed for stew
    • 2 teaspoons kosher salt plus more to taste
    • ½ cup dry sherry or brandy
    • 3 cups meat stock water is ok in a pinch, but not as good
    • ½ oz dried wild mushrooms this is about 1-2 cups of sliced dried mushrooms
    • 1 Tablespoon minced or pressed garlic
    • ½ teaspoon fresh ground caraway (optional)
    • 4 large shallots diced ½ inch, about 2 cups (yellow sweet onions can be substituted)
    • ¼ cup lard preferably from the meat you’re cooking, or use unsalted butter
    • 1 cup sour cream at room temperature
    • 2 Tablespoons all purpose flour or equivalent plus more for dredging
    • Cooked egg noodles or mashed potatoes for serving

    Optional garnishes

    • Chopped fresh dill or cilantro
    • Chives or sliced green onion
    • Finely diced gherkins or tart pickles
    • Fresh cracked black pepper

    Instructions

    Mushrooms

    • Soak the mushrooms in the stock to cover for 15 minutes, then swish them around to remove grit. Remove the mushrooms, squeeze dry, chop very coarse (you want to bite into pieces here) and reserve. Strain the liquid to remove any sediment.

    Meat and building the stew

    • Season the venison or other meat with the caraway and 2 teaspoons of salt and pepper, then allow to marinated overnight, or at least a few hours. Heat a 1 gallon or similar capacity soup pot with the lard, toss the meat in flour and brown deeply, working in batches. Be patient, and do not allow the bottom of the pan to burn.
    • When the meat is browned, add the garlic, onion, and dried mushrooms add a little extra fat if needed and sweat for a few minutes to cook off moisture, then add the extra two tablespoons of flour and stir, cook for 2 minutes more. De-glaze with the sherry, stock and reconstituting liquid, and bring the mixture to a simmer, turn the heat down to as low as possible, and simmer very gently for 1 hour, covered. Add a few tablespoons of cooking liquid to the sour cream and stir well to loosen it.
    • When the meat is tender and tastes good to you, turn the heat down to low, stir in the sour cream, making sure it dissolves nicely, then warm the sauce back up, but don't boil. Taste the sauce, adjust the seasoning as needed, and serve over egg noodles or mashed potatoes. Garnish with fresh chopped dill, cilantro, generous amounts of fresh cracked pepper and diced gherkins if using.

    Notes

    Dried Mushrooms 

    Depending on the strength and flavor of your dried mushrooms, you can double the amount of dried mushrooms here. Since I used black trumpets, I used a bit less since they can get bitter in large amounts. See my notes above the recipe for more on that. If you want, feel free to use fresh mushrooms too, 4 ounces would fine.

    Fresh mushrooms

    It's fine to add fresh mushrooms too. Brown them after you brown the meat, and start with 1 lb of fresh mushrooms. You can omit half of the dried mushrooms. 

    Nutrition

    Serving: 8oz | Calories: 329kcal | Carbohydrates: 4g | Protein: 42g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 182mg | Sodium: 1922mg | Potassium: 650mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 6mg
    « Foraging and Cooking Wild Caraway (Carum carvi)
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    Reader Interactions

    Comments

    1. Jen

      February 12, 2020 at 3:14 pm

      I'd like to try the recipe but there is no mention of when to add the dried mushroom. Are they rehydrated before added? added with the stock?

      Reply
      • Alan Bergo

        February 12, 2020 at 3:39 pm

        Thanks Jen. Somehow that got cut off. I added it back in from the source file. A

        Reply
    2. Jen

      March 06, 2020 at 8:12 am

      I made a double batch and this disappeared in no time. The addition of shallots and brandy was a switch up from my regular recipe and a definite improvement.

      Reply
      • Alan Bergo

        March 07, 2020 at 8:13 am

        Glad it worked for you. Brandy and shallots make everything better, along with some good dried shroomies.

        Reply
    3. Christine

      May 03, 2020 at 4:35 pm

      I can’t seem to find mention of when to add in the heavy cream. When does that happen?

      Reply
      • Alan Bergo

        May 03, 2020 at 5:05 pm

        Thanks for catching that typo--it should be sour cream, not heavy cream.

        Reply
    4. Jen Hey

      May 18, 2020 at 5:50 pm

      Is the stock that you soak the mushrooms in separate from the 3 cups shown FOR the recipe?

      In step 2 there’s no mention of taking out the meat, so are you adding additional meat or removing only the meat before you deglaze?

      Reply
      • Alan Bergo

        May 18, 2020 at 6:17 pm

        Sorry that was unclear. No need to remove the meat, just deglaze. Soak the mushrooms in the stock called for in the recipe. I adjusted it to reflect that. A

        Reply
    5. Kiara

      January 08, 2023 at 6:12 pm

      5 stars
      Help! I'm simmering the meat/mushroom/shallot/garlic mixture now. Sour cream is in the ingredients twice - do I add 1/2 cup or 1 cup? Apologies if I have misunderstood the instructions 🙂 This smells amazing already.

      Reply
      • Alan Bergo

        January 09, 2023 at 8:44 am

        Sorry a simple typo. I adjusted it. Thanks for the copy edit.

        Reply

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    Chef Alan Bergo

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