Stroganoff with Shiitake
The stroganoff you've had may not have been the best yet because it didn't have Shiitake in it. It's delicious, and you should try making it. Beef stroganoff is often cooked with brown mushrooms, but I definitely recommend Shiitake because the guanylic acid in dried Shiitake intensifies the flavor of the meat! And in fact, Shiitake and sour cream are the most wonderful combination. Shiitake has two types of aroma: the one you smell through your nose before you eat them and the one that rises up after swallowing them. Shiitake has a strong aroma that comes after the second type, so the scent of the sour cream is enhanced at the same time.
If you have never used shiitake mushrooms in stroganoff, please give it a try.
Onion, finely chopped
Shiitake soaking water
Salt and pepper
Rehydrate the dried Shiitake and slice.
Finely chop the onion and mince the garlic.
Melt the butter in a pot and fry 2. until the sweetness emerges. Then add the beef and 1 (with the excess moisture removed), and stir fry until the meat changes color.
Sprinkle in the wine and continue to stir fry. Add the rehydrating liquid from 1 and simmer on a medium heat for 7–8 minutes.
Mix in the sour cream and simmer for around two minutes on a low heat so as not to bring to the boil. Add salt and pepper to taste.
＊ If you wish, sprinkle with a garnish such as minced parsley or paprika powder.