our current living arrangement
feeds one more mouth
no, we did not have a baby or adopt.
my dear friend nuria is crashing with us
while she finishes a contract at the local university
so it’s kinda like adopting a child
but fully fleshed out
with personality and potty trained.
she and i lived together before,
it wasn’t a hard transition for me.
i can’t speak for dw,
but i can only imagine how he feels
when she & i are:
pseudo meal planning
hogging the couch.
for the most part,
we eat dinner together,
the 3 of us.
i cooked for nuria when it was just us
i cooked for dw when it was just us
now i cook for all of us.
this was such a meal
that received rave reviews.
*note: this was made vegan, but can easily be made with meat products: stock, actual cream and butter and yogurt, it’s entirely up to you.
**note: i didn’t use the mushroom stems, i save those in a gallon bag and freeze to make stock with scraps of random vegs.
1 lb white button mushrooms, stems removed and sliced
1/2 large onion, diced
2-3 cloves of garlic, minced
up to 1 cup of water or veg stock
1/2 cup white wine
healthy splash of vegan Worcestershire sauce, i use wizard‘s
1 heaping TBL dijon mustard
1/4 cup vegan yogurt, i use So Delicious
1-2 TBL AP flour
smoked paprika, sprinkled liberally, about 2 tsp.
rough chopped flat leaf parsley, to garnish
1 package noodles, cooked according to package instructions
in a large pan, heat up a healthy splash of olive oil (medium high). add in the onion and garlic, saute until fragrant, anywhere from 5-10 minutes, you’re not aiming to caramelize it, though if it does, don’t freak out, it just adds another layer of flavor. *season with salt*
add in the mushrooms and saute. the mushrooms will brown and release a lot of liquid. don’t be alarmed.
at this point, boil noodles according to package instructions
add in the white wine and scrape the bottom of the pan to get all the good brown bits. next, add in the dijon mustard and healthy splash of worchestershire sauce.
allow the mixture to reduce down, scraping the pan periodically.
spoon the flour over the mushrooms, minimum 1 tablespoon, or up to 2 tablespoons. stir the mushrooms until the flour has been incorporated into the oils/liquid/onions. slowly add in the water or stock, liquid amount at your discretion, depending on how saucy you it to be.
allow for the mixture and flour to warm though and thicken.
add in the yogurt and paprika, stir until fully incorporated.
by this point, the noodles should be done. the dish can be served with the sauce ladled over the noodles, or the noodles can be added into the pan and mixed through with the mushrooms.
garnish with parsley and more paprika.
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9 thoughts on “mushroom stroganoff”
So fun to have a guest every now and then and work to feed them! Lovely recipe and shots 🙂
it’s especially fun she cooks for us too. it’s never a dull moment with us all together!
It is bitter cold outside here, and nothing sounds better than a giant bowl of this right about now. Stroganoff was a childhood favorite of mine, but for some reason I have never, ever made it as an adult. Me thinks this needs to be remedied, ASAP!
i hope you make it soon! and please stay warm, we are hunkered down for the storm!
Worchestershire sauce has anchovies in it. This recipe isn’t vegan. Looks tasty, though. It’s next on my list 🙂
thank you for your comment, i have updated the post to reflect the vegan Worcestershire sauce i use. i hope you like the dish!