Oyster Mushroom Stroganoff
Using oyster mushrooms and ground venison (or beef). Oyster mushrooms are ideal for this dish because they hold their shape well and provide a slightly nutty, "woody" flavor that complements wild game.
Ingredients
- Meat: 1 lb ground venison or lean ground beef.
- Mushrooms: 1/2 lb. (8 oz ) or approx. 2 cups of fresh oyster mushrooms, torn into bite-sized strips.
- Aromatics: 1 medium yellow onion (diced) and 3 cloves garlic (minced).
- Liquid Base: 1 ½ cups beef broth and ¼ cup dry white wine or sherry (optional for deglazing).
- Thickener: 2 tablespoons all-purpose flour.
- Creamy Component: ¾ cup sour cream and 1 tablespoon Dijon mustard.
- Seasoning: 1 tablespoon Worcestershire sauce, ½ teaspoon smoked paprika, salt, and black pepper to taste.
- For Serving: 12 oz wide egg noodles and fresh parsley for garnish.
Step-by-Step Instructions
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Sauté Mushrooms and Onions
- Heat a large skillet over medium-high heat with a tablespoon of oil or butter.
- Add the oyster mushrooms first. Let them sear without much stirring for 3–5 minutes until golden brown; oyster mushrooms develop better flavor when they aren't crowded.
- Add the diced onions and sauté until translucent, then stir in the minced garlic for about 1 minute until fragrant. Remove the mixture from the pan and set aside.
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Brown the Meat
- In the same skillet, add the ground venison or beef. Break it up with a spatula and cook until browned and no longer pink.
- Tip: Venison is very lean, so you typically don't need to drain it. If using ground beef, drain any excess fat.
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Create the Gravy
- Return the mushrooms and onions to the skillet with the meat.
- Sprinkle the flour over the mixture and stir constantly for 1–2 minutes to cook out the raw flour taste.
- Slowly pour in the beef broth (and wine, if using) while scraping the bottom of the pan to release the flavorful browned bits (deglazing).
- Stir in the Worcestershire sauce, Dijon mustard, and paprika. Simmer for 5–10 minutes until the sauce thickens.
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Finish with Cream
- Reduce heat to low. Stir in the sour cream until fully incorporated and smooth.
- Pro Tip: To prevent the sour cream from curdling, you can temper it by mixing a few spoonfuls of the hot sauce into the sour cream bowl before adding it all back to the pan.
- Do not let the sauce boil after adding the sour cream.
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Serve
- Fold in the cooked egg noodles or serve the stroganoff generously over a bed of noodles.
- Garnish with fresh parsley and extra black pepper.