If you are looking for an easy and elegant supper entree that everyone (meat-eaters too!) will love, you may want to give this veggie version of classic stroganoff a try. Quick, delicious and added bonus: NO oven time…..great during these hot and hazy days of summer.
This recipe has been a real favorite from my cookbook, Not Just for Vegetarians. Hope you will enjoy it too. 🙂
Mushroom Stroganoff with Herbed Pasta
Make this elegant redo of beef stroganoff in no time at all. Serve with baby carrots or peas for a brilliant color contrast. Serves 4.
2 T. butter or good-quality margerine (Earth Balance works great)
1 large (preferably sweet) onion, finely diced
5 C. small whole mushrooms (or equivalent amount of large sliced mushrooms)
2 T. unbleached white flour
¾ C. vegetable soup stock
3 T. light, regular or vegan sour cream
¼-1/2 teas. freshly-ground black pepper, to taste
1/2- 1 teas. sea salt (opt.)
Melt butter in a large saucepan over medium-high heat. Add onions and sauté for 5 minutes. Add mushrooms, cover and reduce heat to low and steam for 5 minutes. Add flour and stir to coat the mushrooms and onions. Add stock and simmer, covered over low heat for 10 more minutes, stirring occasionally. Remove from heat, stir in the sour cream, salt and pepper and serve immediately.
Excellent with Herbed Pasta (see recipe below) or rice.
200 grams broad (flat) noodles
2 T. butter or good-quality margerine
2 T. chopped fresh or 2 teas.dried parsley
1 T. chopped fresh or 1 teas.dried basil or Italian herb blend
1 teas. Mrs. Dash Original Blend or Spike Seasoning Blend
Cook noodles in large quantity of boiling salted water to desired tenderness (about 8-10 minutes). Drain well. Toss with remaining ingredients and serve.
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.