Mushroom Stroganoff
I've been meaning to post this for a while. I think Real Simple includes lots of tasty-sounding recipes within its pages but there aren't that many that are meatless so I modify where I can and end up with very tasty veg suppers.
adapted from Real Simple*
1 T olive oil
3 medium yellow onions, thinly sliced
2 red peppers, thinly sliced
1.5 t kosher salt
.5 t pepper
1 lb (or more) mushrooms (I use a mix of button and baby bellas)
1 C dry white wine
1 C veg broth
1 t Worcestershire
2 T dijon mustard
1/2 C sour cream
splash or two of hot sauce
Heat oil in a large sauce pan over medium heat and add onions and cook until soft. Add peppers and mushrooms and cook until mushrooms sweat out their liquid (about6 min.). Remove veg and add S&P, wine and broth to pan and bring to a boil. Add Worcestershire, dijon and hot sauce and whisk until smooth. Reduce liquid to about half, reduce heat and whisk in sour cream. Do not let sauce boil. And watch the heat or your sour cream will break and become grainy. Add veg back in and heat through. Serve over egg noodles, rice or toast.
*the original recipe uses 4 chicken breasts and 8 oz. of mushrooms. If using chx, cook veg and remove, then cook breasts and remove, then make sauce.
adapted from Real Simple*
1 T olive oil
3 medium yellow onions, thinly sliced
2 red peppers, thinly sliced
1.5 t kosher salt
.5 t pepper
1 lb (or more) mushrooms (I use a mix of button and baby bellas)
1 C dry white wine
1 C veg broth
1 t Worcestershire
2 T dijon mustard
1/2 C sour cream
splash or two of hot sauce
Heat oil in a large sauce pan over medium heat and add onions and cook until soft. Add peppers and mushrooms and cook until mushrooms sweat out their liquid (about6 min.). Remove veg and add S&P, wine and broth to pan and bring to a boil. Add Worcestershire, dijon and hot sauce and whisk until smooth. Reduce liquid to about half, reduce heat and whisk in sour cream. Do not let sauce boil. And watch the heat or your sour cream will break and become grainy. Add veg back in and heat through. Serve over egg noodles, rice or toast.
*the original recipe uses 4 chicken breasts and 8 oz. of mushrooms. If using chx, cook veg and remove, then cook breasts and remove, then make sauce.
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