Monday, May 26, 2014

The Frugal Kitchen: Mushroom Stroganoff

A simple, satisfying, and vegetarian stroganoff is an economical choice considering the cost of meat these days.


3 or 4 large portabella mushrooms cut into 1/4 inch slices (you can substitute with other mushrooms)
1 onion sliced thinly
2 Tbsp. butter
2 Tbsp. olive oil
3 garlic cloves, minced
1/2 tsp. dried dill
1/2 tsp. dried thyme
1 Tbsp. dried chives
1/4 cup white wine
1 cup vegetable broth
1 Tbsp. tomato paste
8 oz. sour cream

Cook the onion slices over medium heat in the butter and oil until transparent.  Add the garlic, dried spices and mushrooms, cook for one minute.  Then add the white wine, broth and tomato paste.  Bring to a boil, reduce heat to simmer, cover and cook for 20 minutes.  In the meantime cook rice or egg noodles.  When the mushroom mixture is done cooking add the sour cream and heat over low until warm.

Serve over the rice or noodles and garnish with more chives.


God bless,

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