Tuesday, September 8, 2015

Not Beef Stroganoff

I love beef stroganoff, and this version has all the flavor with none of the beef. The shiitake mushrooms have a meaty flavor and texture that makes up for the lack of beef. It makes it a whole lot cheaper and a bit more nutritious. This recipe can be made either vegetarian or not depending on the kind of broth you use.


1 T of olive oil
10 oz by weight of shiitake mushrooms sliced
2 medium onions sliced
1 t of salt
2 cloves of garlic minced
1 T of flour
1 C of white wine (I use Chardonnay)
1 C of low sodium beef broth
½ t of Italian seasoning (yes, I use seasoning mixes occasionally, they are way cheaper and easier)
¼ t of fresh ground black pepper
1 C of sour cream


Heat the olive oil in a skillet over medium high heat until the surface starts to ripple then add the mushrooms, onion and salt. Saute over medium high heat until the mushrooms have lost about half their volume and everything is starting to turn a little golden brown, about 10 minutes. Make sure you keep it moving so nothing on the bottom has the chance to burn. Add the garlic and saute another 2 minutes then sprinkle the flour over the whole mixture and stir until there is no moisture left in the pan and everything is coated evenly, about 1-2 minutes.

Reduce the heat slightly and add the white wine and broth and adjust heat until a simmer is achieved and maintain. Add the seasoning and pepper and let simmer for about 10 minutes or until it has achieved the thickness you would like. This would be the time to make any seasoning adjustments you would like, but bear in mind that dried seasonings take a bit of time to bloom and so their full flavor impact won't be immediate.

Once the sauce is reduced, and right before serving, stir in the sour cream. Make anymore adjustments you would like and serve over pasta.

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