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Tuesday, October 21, 2014

Food Tuesday






















The cold weather set in and so did my craving for hearty, warm comfort food. Rather than opting for soup, I decided to go for Mushroom Stroganoff and of course, I veganized it (super simple). The recipe is adapted from Williams-Sonoma's "Food Made Fast" series. 

Mushroom Stroganoff

Ingredients
6 Tbs. (3/4 stick) margarine (I used Earth Balance)
1 large shallot, thinly sliced
2 cloves garlic, minced
2 lb. mixed fresh mushrooms, such as shiitake, oyster and cremini, sliced or diced
2 Tbs. all-purpose flour
1 cup dry white wine
1 cup vegetable broth
1/2 cup vegan sour cream (I use Tofutti)
2 Tbs. minced fresh flat-leaf parsley, for garnish
Salt and freshly ground pepper, to taste
Pinch of cayenne pepper
1 lb. wide egg noodles or grain of your choice (I added new potatoes to the recipe so I didn’t use a grain or pasta)

Directions
In a large frying pan over medium-high heat, melt the margarine. Add the garlic and sauté for about 30 seconds. Add the shallot and sauté until lightly golden, 2 to 3 minutes. Add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 minutes. Add the flour and stir to incorporate. Stir in the wine and broth and cook until most of the alcohol has evaporated, about 2 minutes. Remove from the heat, and stir in the vegan sour cream. Season with salt, pepper and cayenne pepper and stir until well incorporated. 

If you are cooking pasta, cook it according to package instructions while the mushrooms are cooking. Toss the pasta with the sauce and top with parsley before serving.

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