Mushroom Stroganoff with Winter Greens and a Mustard Vinaigrette
 
 
Mushrooms soaked in sherry and suspended in a sour cream sauce are paired with a salad featuring winter greens in a mustard vinaigrette.
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Ingredients
For the mushroom Stroganoff:
  • 3 Tablespoons unsalted butter
  • 1 lb. baby bella or white button mushrooms, wiped clean,* stems removed and quartered or halved if small
  • 3.5 oz. (about 1 cup) shiitake mushrooms, wiped clean, stems removed and thickly sliced into ½-inch slices.
  • 1 large shallot, chopped
  • ¼ cup dry sherry
  • 2½ teaspoons Worcestershire sauce
  • 1½ teaspoons Dijon mustard (never yellow mustard!)
  • 1 cup sour cream
  • 1-2 teaspoons paprika
  • salt and pepper, to taste
For the Winter Green Salad with Mustard Vinaigrette
  • 4 large handfuls mixed greens, rinsed and dried with stems removed**
  • 1 teaspoon Dijon mustard
  • 2 teaspoons sherry vinegar (cider, red or white wine vinegar can substitute)
  • 3-4 Tablespoons best-quality olive oil
  • Sea salt and pepper, to taste
  • 1 Tablespoon minced shallot (optional)
  • ¼ teaspoon minced garlic (optional)
  • 1 teaspoon minced fresh or ½ teaspoon dried tarragon or thyme
Instructions
For the Mushroom Stroganoff:
  1. Melt the butter in a large stainless fry pan over medium heat.
  2. Once butter is melted, add shallots and saute until softened, about 3-4 minutes.
  3. Add mushrooms and a pinch of salt then stir quickly to coat in the butter and shallots. Keep cooking over medium heat for about 5 minutes. At first, mushrooms will be dry in the pan, keep stirring occasionally and mushrooms will begin to soften and release some of their liquid. When this happens, you are ready for the next step.
  4. Add the sherry to the pan and stir to scrape and deglaze the pan. Simmer for 30 seconds.
  5. Add mustard, Worcestershire sauce and stir until combined.
  6. Lower heat to medium low and add sour cream. Stir to combine and heat until hot. Taste and season with salt and pepper, to taste.
  7. Serve atop buttered noodles or rice and sprinkle with paprika.
For the Mustard Vinaigrette:
  1. In a small jar with a lid, spoon in mustard, vinegar and olive oil. Add shallots, garlic and/or herbs, if using. Add a pinch of salt and a few cracks of black pepper. Place lid on jar and shake until vinaigrette is completely combined. Dip in a leaf to test seasoning and add more salt and pepper, if desired, or thin with additional olive oil if you prefer a thinner vinaigrette.
  2. Pour desired amount of vinaigrette over a large bowl full of greens and toss to combine.
Notes
*To wash mushrooms: Mushrooms are like little sponges absorbing any water immediately so they can become soggy quickly. Avoid this by cleaning mushrooms using a damp towel and wiping away any grit. Do not rinse.

**To rinse greens, place in a large bowl and fill with very cold water. Toss the greens in the water to stir around then let sit for a few minutes. Remove from the water by scooping up just under the floating greens and transfer to a strainer or salad spinner. You will likely see grit on the bottom of the bowl. If there is a lot of grit, you may want to repeat until the water is clear. If you are not using a salad spinner to dry the greens, strain then lay out greens on a clean paper towel or white towel and gently roll up then unroll and sit out for a few minutes.
Recipe by FamilyandForks at https://www.familyandforks.com/mushroom-stroganoff-winter-greens-mustard-vinaigrette/