Mushroom Stroganoff
1 pound mushrooms, sliced
1 pound green beans, trimmed and sliced to 1" pieces
1 or 2 onions, sliced
1 teaspoon dried sage
1 teaspoon thyme
1/2 teaspoon white pepper
salt or veggie broth mix, to taste
1/2 cup dry white wine or broth (vermouth, sherry)
1/3 cup whole wheat flour
2 or 3 cups nondairy milk, divided
1. Put veggies and herbs with vegan wine in large dutch oven, cover and steam until tender.
2. Put flour with 1 cup milk in a jar or plastic container with a lid, shake well.
3. Add 2 cups milk to veggies, bring to a simmer, and add flour and milk mixture to pot, a little at a time. Keep shaking it up, stir and simmer until desired thickness is acheived. Heat, do not boil.
4. Serve over eggless noodles, rice, baked or mashed potatoes.
Yea, I know it's a lot, I love leftovers.'
SO HOW'D IT GO?
While this recipe was not written in the most coherent manner, this mushroom stroganoff is delicious! I didn't follow the measurements by any means, but it came out really well. I used bow-tie noodles and Pinot wine. Fabulous..and relatively quick to make.
I thought this recipe could use a lot more mushrooms. The directions were a bit tough to follow. I used sherry, and think it lent too sweet a flavor to the sauce. Also, it lacks that nice slightly sour hint of traditional stroganoff.
Instead of the soy milk, try plain wholesoy yogurt or add some tofutti "sour cream". When I made traditional stroganoff, back in the dark ages, I used sour cream, then plain yogurt as I got healthier. I think either adds the kick it needs. I also make sure I'm using a dry sherry-not cooking sherry, though. Way too much salt in cooking wines...
this is a good recipe. i think it could use a couple more herbs (oregano and marjoram, perhaps). i added a touch of garlic and battered up my onions and lightly fried them for a 'french fried onion' kinda dealie. pretty good stuff!
Overall this was good. I used veggie broth+vinegar for wine. and italian spices did their best here.
I thought this recipe could use a lot more mushrooms. The directions were a bit tough to follow. I used sherry, and think it lent too sweet a flavor to the sauce. Also, it lacks that nice slightly sour hint of traditional stroganoff.
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