Porcini Stroganoff with Turkey Mini-meatballs

Porcini Stroganoff with Turkey Mini-meatballs
This recipe really highlights the fabulous flavor of the famous porcini mushroom. Good fresh porcini are hard to come by, even when they’re in season, so we use our reliable and flavorful standby, the estimable dried porcini mushroom. Not only are there plenty of plumped up porcini mushrooms in the sauce, the meatballs themselves are also brimming with robust porcini flavor & aroma. The secret ingredient? Porcini powder, made from oven-toasted dried porcini mushrooms.

¼ cup milk
¼ cup Panko breadcrumbs
1 ½ pounds ground turkey
2 cloves garlic
1-1/2 tablespoon porcini powder (buy at Earthy.com or see recipe below)
2 tablespoons minced scallions
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons finely grated Parmesan cheese



Preheat the oven to 500 degrees F (convection 450 degrees). Spray a mini-muffin pan or baking dish with cooking spray.


In a small bowl, stir together the milk and breadcrumbs and let sit for 5 minutes. In a large bowl, combine the ground turkey, garlic, scallions, salt, pepper, grated cheese and the soaked breadcrumbs. Thoroughly combine the meat mixture and then use your hands or a small scoop to shape the mixture into 2-3 tablespoon-sized balls.


Place the meatballs into the prepared mini-muffin pan or space evenly on a baking sheet and bake until the meatballs are fully cooked, about 12-15 minutes. Keep warm.



Porcini Powder


The dried porcini should be crisp enough to snap cleanly when you bend them. If they don’t, here is what to do.




1 oz or more large pieces of dried porcini mushrooms




Preheat oven to 350 degrees.


Take 1 oz of large dried mushroom pieces and brush away any visible specks of dirt or debris. Do not use the broken bits from the bottom of the bag; reserve them for other uses. Spread the dried mushrooms in an 8- or 9-inch pan and bake until brittle, about 3-5 minutes. Keep an eye on it and shake the pan if it needs it.


In a blender or food processor, whirl the dried porcini into a fine powder. Leave the lid on and let the powder settle before removing the lid. Pour the powder through a fine strainer into a small bowl; return any remaining mushroom bits to the blender or processor and repeat. Put the porcini powder into a container with a tight-fitting lid; you’ll have plenty left for next time.


Porcini Stroganoff Sauce




1-½ ounces dried porcini mushrooms

4 cups hot water

4 cloves garlic, chopped

4 shallots, chopped

Pinch freshly ground black pepper

1 tablespoon soy sauce 1 tablespoon Worcestershire sauce

2 tablespoons red wine

½ cup sour cream or low-fat yogurt

2 tablespoons extra virgin olive oil

1/4 cup torn parsley leaves for garnish




Place the dried porcini in a large bowl and cover with 4 cups hot water. Allow to steep for 20-30 minutes. Strain through a sieve or cheesecloth, reserving the liquid. Rinse the porcini under cool running water to remove any traces of grit. Squeeze lightly, then chop coarsely and set aside.


Heat the olive oil in a large, heavy-bottomed pan over medium high. Add the garlic, shallots and black pepper and sauté until it starts to sizzle. Add the chopped porcini and sauté for another 3-5 minutes.


Add the soy sauce and Worcestershire sauce and toss. Add the red wine to deglaze and continue to cook until the liquid has reduced by half.


Turn off the heat and remove the pan from the cooking surface. Stir in the sour cream or yogurt. Do not allow to boil or the sauce will break. Add the meatballs to the pan and stir gently to coat. Taste and adjust seasonings.


Cook one pound of egg noodles according to package instructions. Strain, rinse and toss with 1 tablespoon of vegetable oil to keep them from sticking. Mound the noodles on the serving plate and spoon the meatballs and Stroganoff sauce over the top. Sprinkle with torn parsley leaves and serve.



Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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