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Wild Alaskan Mushroom Stroganoff

Description

A creamy, comforting dish featuring a medley of wild Alaskan mushrooms cooked in a rich sauce made with onions, garlic, and a cashew or cream base, served over egg noodles or mashed potatoes. This vegetarian main course captures the essence of Alaskan flavors.

Discover the recipe here.

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Historical Background

Mushroom foraging is a popular activity in Alaska, where a variety of wild mushrooms thrive in the pristine forests. This stroganoff recipe highlights the rich and earthy flavors of these mushrooms, offering a vegetarian twist on a classic comfort food.

Key Ingredients

  • Mixed wild mushrooms (such as chanterelles, morels, porcini)

  • Onion

  • Garlic

  • Cashew cream or heavy cream

  • Vegetable broth

  • White wine (optional)

  • Thyme

  • Paprika

  • Soy sauce or tamari

  • Fresh parsley

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Flavor Profile

The Wild Alaskan Mushroom Stroganoff offers a rich and creamy experience with earthy mushroom flavors, balanced by the aromatic notes of thyme and garlic. The cashew or heavy cream adds a luscious texture, while the soy sauce provides a savory depth.


Culinary Insights

This dish is a celebration of Alaska's natural bounty, utilizing locally foraged wild mushrooms. The combination of cashew cream and vegetable broth creates a vegan-friendly base that is both nutritious and satisfying.

Recipe for 1 serving

Ingredients:

  • 2 tablespoons olive oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 4 cups mixed wild mushrooms (such as chanterelles, morels, porcini), cleaned and sliced

  • 1 teaspoon dried thyme

  • 1 teaspoon paprika

  • 1/2 cup white wine (optional)

  • 1 cup vegetable broth

  • 1 cup cashew cream (or heavy cream for non-vegans)

  • 2 tablespoons soy sauce or tamari

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)

  • 8 ounces (230grams) egg noodles or mashed potatoes

 

Instructions:

  1. Prepare the Cashew Cream (if using):

    • Soak 1 cup of raw cashews in water for at least 4 hours or overnight.

    • Drain and rinse the soaked cashews. Blend them with 1 cup of water until smooth and creamy. Set aside.

  2. Cook the Stroganoff:

    • Sauté Onions and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

    • Cook the Mushrooms: Add the sliced wild mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 8-10 minutes.

    • Season and Simmer: Stir in the thyme, paprika, and white wine (if using). Let the wine simmer and reduce slightly. Add the vegetable broth and soy sauce or tamari. Bring the mixture to a simmer.

    • Add the Cream: Reduce the heat to low and stir in the cashew cream or heavy cream. Let the stroganoff simmer gently for about 5-10 minutes until the sauce thickens. Season with salt and pepper to taste.

  3. Prepare the Noodles or Potatoes:

    • Cook Egg Noodles: If using egg noodles, cook them according to the package instructions. Drain and set aside.

    • Prepare Mashed Potatoes: If using mashed potatoes, prepare them as desired (with butter, milk, or a dairy-free alternative).

  4. Serve:

    • Plate the Dish: Serve the stroganoff over a bed of egg noodles or mashed potatoes.

    • Garnish: Garnish with freshly chopped parsley.

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