Elk Stroganoff Stuffed Mushrooms

Elk Stroganoff Stuffed Mushrooms

Recipes brought to you by the Vacuum Sealer Expert

I found this recipe on the hunting and cooking blog run by a 12 Gauge Girl. It looked so good that I had to try it myself. I didn’t have any Elk on hand so I substituted Elk for Venison and it tasted great.  Her blog is rich with great recipes for preparing meals from your game, fish or birds. Be sure to take some time to check it out! Your meal will especially taste great if you stored your catch using a vacuum sealer, keeping it as fresh as the day you caught it.


Looks mouth watering, right? On to the recipe!


For Sauce
  • 1 cup heavy cream
  • 1 cup sour cream
  • 1 tablespoon Dijon mustard
  • 3 tablespoons tomato paste
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons paprika, sweet
  • salt and pepper to taste
  • 1 teaspoons beef demiglace
For the Stuffed Mushrooms
  • 24 baby portabellas or creminis, stems removed and cleaned
  • 1 pound ground elk or deer
  • 1 large onion, diced
  • 2 tablespoons butter
  • Fresh parsley for garnish


For the Sauce
  • Place heavy cream, sour cream, tomato paste, Worcestershire sauce, paprika, mustard, salt and pepper, and demiglace in medium sauce pan. Bring the ingredients to a boil and then reduce to a heat to a simmer. Simmer the sauce, stirring occasionally, for twenty minutes until sauce is thick and glossy. Remove from heat and set aside.
For Mushrooms
  • Spray a baking sheet with cooking spray and preheat oven 400 degrees.
  • Place butter in a large, high sided skillet and melt. Add diced onions to melted butter and cook until soft, about five minutes.
  • Add ground elk and cook until just brown, about five to seven minutes. Don’t worry about completely cooking the elk, as it will finish in the oven.
  • Add elk and onion mixture to sauce and combine.
  • Scoop stroganoff mixture into cleaned mushrooms and place on baking sheet.
  • Bake for twenty to twenty minutes. Garnish with chopped parsley.

Will it vacuum seal?

Absolutely! Be sure you make enough to throw into your vacuum sealer to reheat in a water bath for a later time. You’ll be thrilled that you did. Finally, Try to make sure there is room between each mushroom when you seal them to prevent them from being smashed together.

Click here to read the Vacuum Sealer Buyer’s guide.


Click here to read the Chamber Sealer Buyer’s Guide.