Friday, November 15, 2013

Foodie Friday! Mushroom Stroganoff!

I have been on one heckuva mushroom kick lately!  First it was the Country Mushroom Soup featured in last week's Foodie Friday post and now it's Mushroom Stroganoff.

I'm really nuts about this dish and must make it once the craving hits.  To keep it vegan, I serve it over bowtie pasta as even No Yolks Egg Noodles still contain egg whites.  

Photo courtesy of Google Images

Mushroom Stroganoff

1 and 1/2 pounds mushrooms, any type, cut into 1/4" slices
2 Tbs. olive oil
1 medium onion, chopped
1 tsp. salt
2 tsp. beef flavored Better Than Bouillon (optional)
1 C. vegetable broth
2 (or more) Tbs. cognac
1 C. vegan sour cream
1 pound pasta of choice

In a 4-quart pot, bring 2 quarts of water to a boil. 

In a large saute pan over medium-high heat, cook mushrooms in small batches in a few teaspoons of olive oil.  Let mushrooms slightly brown and remove from pan; cook next batch adding oil a teaspoon at a time when needed.  Set aside. 

Add onions and salt to the pan and cook until translucent and beginning to turn golden, about 5 minutes. Use another teaspoon of oil if the pan is too dry.  Cook the mushrooms for 10 minutes, stirring occasionally. 

Put pasta in boiling water.  Cook for time indicated on package. 

Add the vegetable broth, Better Than Bouillon (if using)  and cognac to the mushrooms.  Cook for 10 - 15 minutes until liquid has reduced and has thickened.   

Lower the heat on the mushroom mixture and stir in the sour cream.  Bring just to a simmer, stirring to heat through.

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