I do not expect that many people will be making their own noodles or fettuccine for dinner, so please feel free to cook some boxed pasta to serve with the "Stroganoff." But just on the off-chance that you are interested in making your own pasta, I will give you the recipe for what I did. I have been measuring things in grams more and more often. I have a scale, and grams are nicely small, so with tiny amounts of things, grams come in handy. If you do not have a scale, so sorry, because I never gave thought to how much the measurements would have been in either ounces or by volume measure.
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| Turkey Stroganoff over Kamut Mushroom Fettuccine |
Just to make all this even more complex, I wanted to give my bag of "00" Pasta flour a go, so I used some of that. Also, I have recently made pasta twice in my pasta making machine and used freshly ground Kamut® Khorasan grain (ground using my electric grain mill). I had read that Kamut® Khorasan is a more "relaxed" grain, and tends not to try and pull back quite so much when rolling it out. This is very handy when making pasta. As it happens, Kamut® Khorasan grain is a pale golden color, so the pasta is a pretty light gold, instead of brown, like with whole wheat. It also produced beautiful spaghetti, which held together nicely and did not become brittle. It was beautiful pasta! So I truly had no other reason to use the "00" flour, aside from that I had it and had not yet tried it out.
Then, to add to the whole thing, since I was making Stroganoff, with lots of mushrooms, I thought I would make the pasta mushroom flavored. I have a quantity of dried Shiitake mushrooms, so I took a couple of hands full and smashed them into smaller bits, then removed stems, since the stems are so hard. Then I put the pieces of dried mushroom into my coffee/spice grinder (used only to grind spices) and ground them fine. I passed the powder through a fine sieve, and then weighed out the 14 grams I had decided on. None of this is strictly necessary. The pasta can be made without the mushroom powder. Simply add 14 grams more of either the "00" pasta flour, or 14 grams more of the Kamut® Khorasan flour. As it turned out, the mushroom powder made the pasta as dark as it would have been with whole wheat flour. Oh well.
Kamut Mushroom Fettuccine
Kamut Mushroom Fettuccine
Makes just over a pound
180 grams Kamut® Khorasan flour
170 grams "00" pasta flour, or all-purpose flour
14 grams dried mushroom powder
3 large eggs
3 to 4 tablespoons water
Place the dry ingredients into a large mixing bowl and make a well in the center. Whisk the eggs slightly and pour them into the well and add in 3 of the tablespoons of water. Using your hands, begin stirring in the middle, slowly incorporating more and more of the dry mixture. The goal is for all the dry mixture to be moistened, so the dough comes together. If it does not, drizzle in a little of the remaining tablespoon of water at a time until it does come together. Turn the dough out onto a surface and begin kneading. The dough should be quite stiff. Knead for at least 5 minutes. At this point, you can either roll the dough out by hand, making it quite thin, then rolling the flour-dusted dough into a cigar and slicing across in ¼-inch increments, to make fettuccine, or, if you happen to have a Kitchen Aid mixer, with a pasta roller and linguine and fettuccine cutters, you can roll out the dough using the pasta roller, then cutting with the fettuccine cutter. If not ready to cook right away, toss with a little flour so the individual strands do not stick together. Cook in a good quantity of salted water until al dente.
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Back to the Entree!
As I mentioned above, I have a quantity of dried Shiitake mushrooms. When we lived in the greater Chicago area, back in the late '90s, we visited Chinatown there. Someone was selling huge bags of these dried shiitake mushrooms, for a very inexpensive price. We bought a bag, and After all these years, I still have a gallon sized container left. My husband and I both love mushrooms, and these dried ones, once soaked, are a very "meaty" type of addition to a dish. Far more so than freshly cooked mushrooms. Since I had not yet gone grocery shopping for the week, I did not have any fresh mushrooms, so I just grabbed a couple of large hands full of these dried shiitakes and poured boiling water over them. After the time it took me to make the fettuccine, I got back to the mushrooms, which were ready to use. I removed stems and sliced each one, then weighed them, out of curiosity. They were almost exactly 8 ounces.Had I bought a pound of cremini mushrooms, sliced and cooked them, I doubt that the cooked mushrooms would have been even 8 ounces, since they let out an amazing amount of liquid when cooking. In that case I might have added in more, but you can decide how much you love mushrooms when you make this dish. I would start with a pound.
I have a lot of dry thyme, still in the pot it grew in during last summer. The tiny, dried leaves are perfectly useful, so I snipped a few sprigs and stripped the leaves to use in this dish. However fresh thyme would be perfect, in which case double the amount. Or if using dried thyme leaves in little spice jars, use as much as you prefer. My amount of thyme leaves were quite fluffy, not having been broken up at all, so start with a half teaspoon, if that is the case.
The use of Sherry or dry white wine is something I love to do when cooking mushrooms. Adding in the wine and letting it cook out completely just adds a dimension of flavor that I love. It is not absolutely necessary. The same goes with the Chicken marinade by Lea & Perrins. Regular Worcestershire would be just perfect as well, and most people have that in their array of pantry items.
Turkey Stroganoff
Serves 4 - 6
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| Turkey Stroganoff |
1 tablespoon olive oil, more, if needed
1 tablespoon butter, more if needed
1 pound turkey breast cutlets, sliced into ½-inch wide strips
1½ teaspoons salt, divided
1 onion, roughly chopped
2 - 4 cloves garlic, minced
1 teaspoon dried thyme leaves
½ cup dry Sherry or other dry white wine
2 tablespoons all-purpose flour
a few grinds of black pepper
2 teaspoons paprika, preferably Hungarian
2 teaspoons of Lea & Perrins "Rooster Booster" or Chicken Marinade (or just use regular Worcestershire sauce)
2 teaspoons Dijon mustard
¾ to 1 cup of sour cream
Melt the butter and olive oil in a large skillet and sauté the mushrooms with ½ teaspoon of the salt until all the liquids have cooked out and evaporated and the mushrooms are browned. This takes a while; be patient. Turn the mushrooms out into a bowl and set aside.
In the same skillet, adding more oil and butter if necessary, fry the turkey and another ½ teaspoon salt until the turkey begins to brown in spots. Turn the turkey out into the bowl with the mushrooms.
In the same skillet, add more oil and butter if needed and turn the heat to low. Add in the onions and the last ½ teaspoon of salt and cook slowly, stirring often, until lightly golden. Add in the garlic and continue to sauté until the onions are golden. Add in 2 teaspoons dried thyme leaves and the Sherry and raise the heat to cook out the Sherry until almost dry. Sprinkle on the flour, pepper & paprika and stir until no white flour shows. Lower heat and add in 2 cups of water (or unsalted stock) and allow the mixture to come to a boil, stirring often. Add in the chicken marinade (or Worcestershire) and Dijon and cook until the mixture has boiled for at least 10 minutes to cook out the flour. Check for seasoning and correct, if needed. Return the mushrooms and turkey to the skillet and stir in, reheating. Off the heat, stir in the sour cream to combine.
Serve over rice or noodles.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
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