Feral Recipe tried - thumbs up!

[Guest guest]

Hi all, Friday evening I finally tried Susies mushroom stroganoff recipe

with some personal alterations. This is excellent. My Mother tried it and

said " this is what I remember " (still getting compliments)....glad it was

because I don't think I've ever had it before (or don't remember), so I

didn't really know what flavor to look for (well besides good of course),

lol. Excellent stuff, thanks Susie.

 

(Notes): I held back some of the mushrooms and added diced green and yellow

zuchini (extra from the enchiladas) along with a green onion. I added one

serrano chile and some red pepper flakes to the reux/sauce.

 

Yum,

Shawn

 

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.

 

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