Hunter’s Style Wild Mushroom Stroganoff

Hunter’s Style Wild Mushroom Stroganoff

Serves: 4

  • 3/4 cup wild rice
  • 2 1/2 cups water
  • 1 1/2 tablespoons ghee or olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, grated
  • 1 cup dried porchini, shitake
  • 1 pound button or crimini mushrooms, cleaned and sliced thin
  • 1 pound grass-fed sirloin beef or venison loin, fat and tendons removed; trimmed into 1/4-1/8 inch slices
  • 1 pinch each sea salt & pepper, to taste
  • 1/4 teaspoon thyme
  • 1 cup beef broth or Wild Mushroom Stock [PAGE]
  • 2 ounces white vermouth, or white wine vinegar
  • 1 cup plain Greek yogurt
  1. Soak the wild rice in water to soften, drain off liquid and place rice in a medium sauce pan. Add the 3 cups of water and bring to boil. Once the rice boils, reduce heat to low, cover and cook until rice is tender – 45 minutes.
  2. While the rice is cooking, pour 1 cup of boiling water over the dehydrated mushrooms and set aside.
  3. Place a seasoned large cast iron skillet over medium heat with olive oil or ghee. Sauté onions and garlic until they start to soften, about 3 minutes.
  4. Pour the dehydrated mushroom liquid into a separate bowl to be reserved for a later step. Add the rehydrated wild mushrooms, fresh mushrooms and sliced beef/venison to the onion and garlic mix, stir and sauté.
  5. After 3 minutes or so, meat should be cooked and onions should be tender. Add the vermouth or vinegar and cook until the liquid boils and reduces – 5 minutes.
  6. Stir in the salt, pepper, thyme, broth or stock and 1/3 of the yogurt. Simmer uncovered for a few minutes. Remove from heat and fold in the rest of the yogurt.
  7. Plate the rice evenly and top with the stroganoff. Serve alongside with fresh vegetables of the Umbelliferae family such as Parsley, Celeriac and Pomegranate Salad [PAGE] or fresh fennel slices with lemon olive oil and a sprinkling of sea salt and freshly ground black pepper.

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