Friday, July 22, 2011

mushroom stroganoff

i found this recipe online and modified it to match the ingredients i had on hand.  it was perfect!

1  to 1-1/2 pound mixture of white, baby portabella, and crimini mushrooms, sliced
3 tablespoons olive oil
1-1/2 tsp minced garlic from the jar
2 medium shallots, minced
1 tsp dried thyme
1 teaspoon coarse sea salt
1/2 teaspoon black pepper
1 teaspoon dry mustard
2 teaspoons vegan worcestershire sauce
1/2 cup vegetable stock 
/2 cup chardonnay
1 cup sour cream
wide egg noodles

In a large pot over medium, heat the olive oil.  Add the shallots and garlic and cook about 4 minutes.  Add the thyme, salt, pepper, mustard, and worcestershire sauce and stir.  Add the mushrooms and stir.  Cook over low heat until slightly soft, about 6 minutes.  Add the stock and wine, stir, and cook over low heat for about 30 minutes or until the broth reduces. 

In the mean time, cook the noodles in another pot.  Add noodles into the mushroom pot until it is the right amount together - you won't use all the noodles. Serve and eat!  It is good as leftovers too.



Related Posts Plugin for WordPress, Blogger...