You won't miss the meat in this comfort dish


  •   When I ate meat, I used to love Beef Stroganoff. It was a great comfort food. Warm, a bit salty, buttery and not at all healthy, but it was good.
  •   When I gave up the carnivorous lifestyle, I discovered that in a lot of recipes, mushrooms were good and, dare I say, meaty and a fine substitute in a lot of dishes.
  •   I once even got Steve to eat a "cheesesteak" once that had some Portobello mushrooms instead of steak.
  •   So when the weather started to cool off recently, I thought about Stroganoff made with mushrooms. It is just as warm and "meaty" as the original. It is, by no means, a diet food - the butter, pasta and sour cream see to that, but for those who are trying to ease out of their carnivorous habits or for those who miss a particular comfort food, this is a great meal for a warm day.
  • Mushrooms Stroganoff
  • 6 tablespoons (3/4 stick) of unsalted butter
  • 1 large shallot, thinly sliced
  • 2 pounds mixed fresh mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 1 cup vegetable broth
  • 1/2 cup sour cream
  • 2 tablespoons minced fresh flat-leaf parsley, plus more for garnish
  • Salt and freshly ground pepper, to taste
  • 1 pound wide egg noodles
  •   •In a large skillet, over medium-high heat, melt the butter. Add the shallot and sauté until it's golden.
  •   •Add the mushrooms and cook them, stirring, until they have softened and released most of their liquid. Add the flour and stir to incorporate it with the mushrooms.
  •   •Stir in the wine and the broth and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and stir in the sour cream and the 2 tablespoons parsley. Season with salt and pepper.
  •   •Meanwhile, bring a large pot of water to a boil over high heat and add 2 teaspoons of salt with the pasta to the boiling water. Cook according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.
  •   •Add the pasta to the sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to loosen the sauce; garnish with parsley and serve immediately.

Ovo-Lacto Vegetarian

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