Wednesday, April 15, 2015

Mushroom Stroganoff

Our son has been sick for over a week and we have mushrooms galore. The hubby wanted beef stroganoff, so we modified that recipe for make a mushroom stroganoff.
Our beef stroganoff recipe uses 1 pound of beef, 1/2 pound of mushrooms and 1 cup of sour cream, reducing the mushroom and no cashews nor carrots.

Mushroom Stroganoff
serves 4
  • 2 tablespoons olive oil
  • 2 pounds shiitake, portobello or cremini mushrooms, sliced 1⁄4-inch thick 
  • 1/2 carrot, finely diced
  • 1 small yellow onion, finely diced
  • 1 teaspoon fresh thyme leaves
  • 1/2 tsp ground nutmeg
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 cup (240ml) full-bodied red wine
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 1 cup soaked cashews

1. Roast the mushrooms and garlic at 450 for 30 minutes with 1 tablespoon of the olive oil. 

2. Toss the carrot, diced onion, thyme, a few good pinches of salt, and several grinds of black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. 
3. Add  the mushrooms and garlic with any juices that have collected to pan. Add the wine to the roasting pan, scraping any stuck bits off the bottom. Stir in the tomato paste and the broth. Then decrease the heat so the mixture simmers for 20 minutes, or until mushrooms are very tender.
3. Remove 1 cup of mushroom stew and 1 cup soaked cashews, blend to a cream. Stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
4. To serve, spoon the stew over a rice or pasta

Nutritional Information (serves 4):
vegan                                                animal based
calories: 410.2                                  calories: 423.9
fat: 23.8 g                                         fat: 25.1 g
carbs: 31.0 g                                     carbs: 10.2 g
protein: 20.4 g                                   protein: 26.1 g
fiber: 3.1 g                                         fiber: 1.0 g

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