Cura is proud to feature several of our gifted culinarians during National Culinary Arts Month celebrated in July!
Today, we are inspired by Mushroom Stroganoff served over egg noodles, a Pennsylvania food tradition that is prepared at the talented hands of Cura Hospitality Director of Dining Services at Phoebe Richland Alexis Strelecki, RD, along with her Assistant Director of Dining Services Shannon Elia.
The Story Behind the Dish
Historically, many residents at Phoebe Richland (a Phoebe Ministries community) grew up eating Pennsylvania Dutch style meals and still enjoy that style cookery. Traditional PA Dutch recipes emphasize comfort, utilizing slow-cooking methods to create hearty, savory dishes often paired with noodles or potatoes. Even though Stroganoff originated in Russia and was inspired by French cooking techniques this meal is similar the PA Dutch “Beef and Noodles.” For that reason, Beef Stroganoff over Egg Noodles has always been a popular menu item.
What’s Special about the Dish
More recently, we are having residents join our community that follow Pescetarian, Vegetarian and even Vegan diets. For this reason, we are featuring more “meatless” recipes on our menu. Mushrooms are often an excellent substitute for meat due to their savory “umami” flavor, fibrous texture that mimics meat, and high nutritional value, including selenium, potassium, and vitamins B2, B3 and B5. Being close to Kennett Square, PA the “Mushroom Capital of the World” we are able to procure an assortment of fresh, local mushrooms.
Mushroom Stroganoff is the best of both worlds, it is a dish that is savory and hearty, as well as, vegetarian. Mushroom Stroganoff and other vegetarian dishes are often now enjoyed by all residents!
Mushroom Stroganoff served over Egg Noodles
Ingredients:
2 Tablespoons Butter
1 medium yellow onion
2 pounds mixed mushrooms- cremini, shitake, oyster
2 spigs fresh Thyme
2 Tablespoons of Minced Garlic
½ cup white Cooking Wine
2 Tablespoons Worcestershire Sauce
1 Tablespoon Dijon Mustard
½ cup sour cream
Directions:
1- Melt butter in a large kettle or a skillet on medium-high heat. Add onions and saute until soft.
2- Add the mushrooms, thyme and garlic and stir to combine.
3- Cook the mixture for 8 to 10 minutes.
4- Pour in the wine and cook for about 1 minute scaping the bits off the bottom of the pan as you go.
5- Add mushroom stock and cook for an additional 5 to 7 minutes, allowing the sauce to thicken.
6- Take the pan off the heat and stir in the mustard and sour cream.
7- Taste and season with salt and pepper.
8- Serve over wide egg noodles. Garnish with a dollop of sour cream, fried onions and a sprinkle of parsley.
