Monday, October 29, 2012

Mushroom Stroganoff

As you might know, we've been trying to eat more vegetarian meals lately (well, mostly vegetarian since I still use chicken broth instead of vegetable broth). One of our favorite dishes is beef stroganoff, so when Lishie posted a recipe for Mushroom Stroganoff I had a feeling it would be right up our alley. SP is a huge mushroom fan so this was destined to be a winner.

Mushroom stroganoff plate
Overall I think the concept of this dish is good but the flavors were lacking. I went back to our favorite Skillet Beef Stroganoff recipe and decided to simply omit the beef from that version and reprint it here. Yes, that recipe uses both chicken and beef broth (two essential flavor components, in my opinion) so it isn't actually vegetarian but I think both the cooking method of boiling the noodles in the liquid and the flavor profile will yield better results. I can't wait to make this again using this version.

Mushrooms Stroganoff Skillet

Mushroom Stroganoff
Adapted from America's Test Kitchen Easy Skillet Suppers

Salt and pepper
2 tablespoons vegetable oil
8 ounces white mushrooms, sliced thin
8 ounces baby bell mushrooms, sliced thin
1 onion, chopped fine
2 tablespoons flour
1 1/2 cups chicken broth
1 1/2 cups beef broth
1/3 cup brandy
1/3 pound wide egg noodles (3 cups)
2/3 cup sour cream
2 teaspoons lemon juice

Heat remaining 2 tablespoons oil in a skillet until shimmering. Cook mushrooms, onion, and 1/2 teaspoon salt until liquid from mushrooms has evaporated, about 8 minutes. Stir in flour and cook for 30 seconds, then add both broths and the brandy.

Stir noodles into mushroom mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Off heat, stir in sour cream and lemon juice. Season with salt and pepper.


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3 comments:

  1. Wow, your food looks truly amazing. It's 6:51am and my mouth is watering.

    Thank you very much for sharing your delicious food.

    Jeff

    ReplyDelete
  2. It is still vegetarian even if you use beef or chicken broth (& egg noodles) since you are not actually using an animal protein. If you substituted vegetable broth and non-egg noodles than it would be vegan rather than vegetarian. fyi

    Darla

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  3. I absolutely love stroganoff! I also love cooking with brandy!

    Im going to have to give this a shot once the weather cools down. Thanks for posting!

    http://eatphatlivehappy.blogspot.com/

    ReplyDelete

Thanks for commenting!