I happen to be a big fan of Father Guido Sarducci. One of my favorite stories of his involves Carr-dih-naal-uh Foon-gee… The story is funny, but the name is downright hilarious.
Well, that’s not what this is about. I know, never is…
You see, when you have a really demanding redhead in your life – yes, E K – and you have to cook for her, you tend to start getting creative. ESPECIALLY when she decides that she, her personal doormat (that being moi), and everyone else entering the hallowed halls of La Casa de la Pelirrojas will be going 80% vegetarian.
I say 80% because in order to keep up the strength in her whip arm, she does like to have some fish or fowl now and then. And, on special occasions she likes a piece of dead cow. But as I said, those would be the special occasions…
And so, this is where I get Czar Foon-Gee. You see, Her Supreme Evilness is a fan of Beef Stroganoff. However, if you are trying to be mostly, sorta, 80% vegetarian, heaping a mess of dead, floured, fried, and braised Moo on your plate really isn’t the way to go.
So, as I was taking my daily beating from the evil redhead, for whatever infraction I had, or had not, perpetrated that day, I got to thinking – how can I whomp up some non-beef beef stroganoff?
Well, there are several ways to go about it, but since a good hunk of the recipe already revolves around fungus – that being mushrooms, of course – I thought, why not build upon that.
And so, I did…
(Mushroom Stroganhoff To Feed The Evil Redhead – Serves 6-8)
- 2 Large Portobello Mushrooms
- 8 ounces Crimini Mushrooms
- 8 ounces Oyster Mushrooms
- 1 Large Zucchini Squash
- 1 Small Vidalia Onion
- 4 ounces butter
- 4 tablespoons all-purpose flour
- 1 Cup Vegetable Stock (Preferably Homemade)
- 1 Tbsp Tomato Paste
- 1/2 cup sour cream
- 1/3 cup white wine
- salt to taste
- ground black pepper to taste
- Olive oil
- Clean mushrooms. Remember to remove gills from Portobellos. De-stem if necessary. Slice Portobellos into 1/4 thick strips. Slice Crimini mushrooms and oyster mushrooms. Set aside.
- Peel and chop vidalia onion.
- Slice Zucchini into 1/4 thick rounds.
- In a large skillet over medium heat, brown Zucchini and Portobello strips in olive oil, working in small batches. Set aside. Melt butter in pan, add the onions and cook slowly for 5 – 7 minutes, until they begin to caramelize. Set aside. Add Crimini and Oyster mushrooms, cook for another 3-5 minutes. Set aside.
- Add flour to pan and create a quick roux, then deglaze pan with white wine and vegetable stock. The juices should now thicken. Add tomato paste and stir until fully incorporated. Add mushrooms, zucchini, and onions back to pan.
- Stir in Sour Cream, then salt and pepper to taste.
- Serve over Kasha or Whole Wheat Egg Noodles.
More to come…