mushroom stroganoff (recipe)

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mushroom stroganoff

 

i adapted this recipe from darra goldstein's in taste

of russia (russian life books, 1999).

 

4 T. butter

2 T. flour

1 tsp. dry mustard

1 cup rich vegetable bouillon (i use 2 vegetarian

bouillon cubes in 1 cup of hot water)

1/4 cup sour cream

1 small yellow onion, peeled and thinly sliced

16 ounces white button mushrooms, cleaned and sliced

salt and pepper, to taste

 

melt 2 T. of the butter in a small saucepan over

medium heat. add flour and dry mustard and stir with

a wooden spoon for 2 minutes. gradually add bouillon,

whisking constantly until thick, about 2 minutes. stir

in sour cream, remove from heat, and set aside.

 

melt remaining 2 T. butter in a large skillet over

medium heat. add onions and cook until soften and

lightly golden, about 5 minutes. add mushrooms and

saute until just cooked through, 2 to 3 minutes.

reduce heat to low and add reserved sauce. season to

taste with salt and pepper.

 

you can serve the stroganoff over cooked egg noodles.

i also like the stroganoff topped with crispy fried

potatoes. i've read this is how a true stroganoff is

topped. i grate the potato, squeeze out as much

liquid as possible and fry in small batches until

golden and crispy. i usually do this before i cook

the stroganoff.

 

i've also tried this recipe by replacing half of the

mushrooms with worthington's vegetable steaks that had

been sliced and browned in a little olive oil. i

wasn't too thrilled with the taste or texture, but i

don't really like most meat substitutes anyway.

 

 

 

 

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