Smoked Mushroom Stroganoff with Scallion-Hash Brown Crumble
Roasted mushrooms in a smoky cream sauce, topped with crispy bits of hash brown potatoes, cracked black pepper, and green onions.
Ingredients
- 3 pounds (1.4kg) Assorted Mushrooms (Oyster Mushrooms, Shiitake, Cremini, Trumpet, Enoki, etc.)
- 2 tablespoons (30ml) Vegetable Oil (any neutral oil can be subbed: grapeseed, canola, avocado, etc.)
- 2 teaspoons (3g) Kosher Salt
- 2 tablespoons (28.5g) Unsalted Butter
- ½ cup (75g) Shallots, sliced thin, rinsed in cold water
- 2 each (10g) Garlic Cloves, sliced thin
- 2 tablespoons (34g) All Purpose Flour
- ½ cup (120ml) Dry Red Wine
- 2 cups (480ml) Beef Stock (Mushroom Stock from soaking dried mushrooms is also a great option)
- 3 tablespoons Hoisin Sauce* (Optional, but adds a good kick of umami)
- 1-2 sprigs Fresh Thyme
- 2 teaspoons (10ml) Liquid Smoke* (Optional, if not using simply smoke the mushrooms in a smoker, or use a smoke gun when they are done roasting)
- ½ cup (120ml) Sour Cream
- ¾ pound (340g) Frozen Hash Brown Patties, thawed and crumbled
- ½ teaspoon (1g) Sea Salt
- 1/3 cup (25g) Green Onions, thinly sliced
- 2 teaspoons Coarsely ground Black Pepper
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