S3 E26 Mushroom Stroganoff

Transcript

SPEAKER_00 0:12

Hello and welcome to Perfectly Seasoned, the podcast about all things culinary. I'm your personal chef, Greg Strom, and today on Perfectly Seasoned, a magnificent meatless bunday mushroom main meal. Say that three times fast. It's mushroom stroganoff today. Stay tuned. I'm a big fan of the New York Times cooking section, and today's recipe is from the New York Times. It is a mushroom stroganoff. It is a great meatless Monday meal or any night of the week. Along with me today, I'm joined in the studio by home cook and my good friend Kristen Byram. Hello, Kristen. Welcome back.

SPEAKER_01 1:19

Hello, Greg. I'm very happy to be here live and in person.

SPEAKER_00 1:22

Kristen, you were a dinner guest the night that I prepared this, and I want to hear what your thoughts about this dish was.

SPEAKER_01 1:32

Well, I feel very fortunate because part of the whole process for me is the preparation. And I got to watch that. And best of all, I got to smell it. Because one of my favorite smells in the world is garlic cooking, either in butter or olive oil. And I think that it kind of is the prelude to the eating, to the meal itself. So that was fantastic.

SPEAKER_00 2:06

You know, there's only two cloves of two large cloves of garlic in this dish, but they're certainly aromatic.

SPEAKER_01 2:12

They really are. And it's a wonderful, it's it's a all senses dish. It was wonderful smelling. It was beautiful.

SPEAKER_00 2:20

Let me just briefly go over some of the ingredients here. There is no beef or there's no meat in this dish. In this particular recipe, it called for shiitake, oyster, creamini, or button, or a combination of all of them. Well, I chose the cremini because that is the closest to they're big enough and closest to beef. And I also chose the shiitake for the flavor. And I chose oyster, a mixture of oyster mushrooms and some other exotic blend. It comes in a package. You can change the mushrooms out to whatever you like. Predominant flavor will be the strongest tasting mushroom. For example, I the next time I make this, I'm going to use porcini, which is my favorite mushroom. So that will be predominant taste. The other mushrooms are just they add a nice texture. The other thing is it you can it's made with vegetable stock and creme fraîche. So that's where the sauce comes from for like on beef stroganoff, it comes from the stock and the sour cream. And it it all in all, I I think it was a very, very good dish, and I was very pleased with it. How about you? Did you did you find anything that was not pleasing about it?

SPEAKER_01 3:50

Not one thing. And I and I didn't feel like I was eating a vegetarian dish at all. I felt like you know, mushrooms are meaty, you know, their texture and they hold up. And so I I didn't feel like there was anything missing from it. It was a very satisfying dish.

SPEAKER_00 4:09

Not unlike beef stroganoff. I served it over wide egg noodles and it was wonderful. I never would have imagined that it would taste so close to a beef stroganoff. All the flavors were there. They were, they all were there. And I do think, as I say, I think that has a lot to do with the mushroom. I think portobello would be a wonderful mushroom to have. The baby bellas are would be close, but you need something that has that meatiness to it, and the mushroom, the the uh babybella or the creminy or the portobello mushroom would be the best. You could do this also with mashed potatoes because there's so much good gravy.

SPEAKER_01 4:58

There is. There's a lot of good gravy. I think growing up, for me, a stroganoff traditionally in my household, which is not necessarily a culinary household, it was like a food as fuel household, you know, just to feed seven people. But so noodles were noodles and rice were big, we're big staples. So to me, just in in my mind, my experience, stroganoff I equate with with the noodles, which were fantastic.

SPEAKER_00 5:23

We served a red, we had a nice red wine, uh, sp it was a Spanish red wine, but I want to see what Cynthia has to say about our wine choice, because sometimes uh we we choose whatever we like to drink, but it'll be interesting to see what she pairs with something that's meatless like this, because she's also a vegetarian, not a complete vegetarian, but she doesn't she prefers to have uh vegetarian dishes, and she kind of turned me on to this. So we'll see what she has to say. So it's time for wine o'clock, and let's head on over to Cynthia. Hello, Cynthia.

SPEAKER_02 6:09

Hello.

SPEAKER_00 6:10

Well, the mushroom stroganoff. Uh, you've seen the recipe. What would you recommend with this?

SPEAKER_02 6:17

Uh, for white, I would do a lightly oaked chardonnay. It has a premium texture, complimentary sauce, uhpower to the dish at all. So just a light touch of oak chardonnay, or do mignoner. So that's fuller body, subtle floral notes, the balance, the richness.

SPEAKER_00 6:39

Oh, okay. Yeah. Well, we've tried, well, you know how I am, I am about Chardonnay, but I I like the uh what was the other one? Vignonier. Yeah, we've tried that one, and that that was good. I like that one.

SPEAKER_01 6:52

And it has a little peppery finish, right? That I think would go nicely.

SPEAKER_02 6:56

I mean, it's it's gonna go very nicely with that. And then if you really want a red, I would go Oregon or Burgundy, you know. You know, those earthy undertones of a good pino. Really going to, you know, what grows together goes together. So lots of earth. Or you could do like a gamet, a bouvelle. So that light-bodied, fresh red fruit and subtle spice will kind of lift up the dish and take away any heaviness. So yeah, there's a lot of possibilities.

SPEAKER_00 7:29

Kristen, you had this dish.

SPEAKER_01 7:31

Yes. Well, I will say I'm I really tend toward reds. It's it's difficult for me to find a white that I get really excited about. But the viignet is is one that I do. And I think I like it because it has that little kind of peppery, tingly finish, you know, has a little more oomph to it. I, you know, I don't turn my nose up at any wine. There's not a whole lot that I won't.

SPEAKER_00 7:59

You're like my grandmother. She was trying to she she was trying to impress a real snooty neighbor that was she had that was always like bragging about her her wealth. And my grandmother, she said, Do you she said to my grandmother, do you like wine? And she says, Oh, yes, I like wine no matter what color it is.

SPEAKER_01 8:16

I I subscribe to that theory.

SPEAKER_00 8:20

Okay. Well, I'm gonna keep trying on the Chardonnays.

SPEAKER_02 8:24

Thanks, Greg.

SPEAKER_00 8:25

Okay, so if you have any questions about today's recipe or if you would like to be a guest, home cook on perfectly seasoned, please email me at infotesilvershif.net. And I'd like to thank Kristen for joining me in the studio again today. And of course, our resident Somalier, who is trying her hardest to make me like Chardonnay. You can listen to Perfectly Seasoned on my website, thesilvershif.net, my Facebook page, Apple Podcasts, iHeartRadio, Pandora, or Spotify, and any place that you get your podcasts. So until the next time, this is Greg Strom. Thanks for joining us today. And remember, eat fresh, may the fork be with you, and may all your days be perfectly seasoned.