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Thursday, August 29, 2013

Mushroom Stroganoff

Beef Stroganoff is a favorite dish around here, but we have looked for ways to eat Vegetarian a couple nights a week and so I came up with this Recipe for Stroganoff and it's really good. The fresh nutmeg is the wow factor in this along with a variety of Mushrooms if you like.

Serves 4

1 Tbsp. of olive oil

1 whole onion, sliced thinly, or diced if you prefer

1 pound of button mushrooms, sliced

1/2 pound of baby bella mushrooms {of course, feel free to substitute your family’s favorites!}, sliced

12 ozs. of sour cream

6 cloves Garlic Minced

1/4-1/2 c. of vegetable stock {or beef – whichever you like the flavor of better}

6 tablespoon  brandy (option: marsala wine or apple juice)

2 tablespoons Worcestershire sauce (without anchovies)

2 tablespoons arrowroot

1 pound cooked fettuccine

sea salt

fresh nutmeg
Heat a rather large skillet over medium heat with the tablespoon of oil, and add the diced onion and garlic Saute until the onion takes on a glossy look, and becomes kind of transparent. Add the sliced mushrooms and sprinkle with salt {this makes the mushroom reduce down a bit more quickly}

Continue cooking until the mushrooms are tender and a nice golden color. Add the 1/4-1/2 c. of vegetable or beef stock, the wine and Worcestershire sauce then stir in arrowroot powder and allow it to come to a simmer.

Spoon in the sour cream and blend, keeping the dish over the heat so that it can warm through. Do NOT let this boil. At this point decide whether you’d like more stock. The dish will thicken up as it cools, so you’re looking for a nice, creamy sauce. Add sea salt to taste, and finish by grating fresh nutmeg over and stirring in.and I add a touch of parsley. We eat this over Noodles but you could also Serve over fresh mashed potatoes with steamed veggies.

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