Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Tuesday, September 27, 2016

A Twist On A Classic! :-)

Hey Everyone!! :-)

I'm back today with my take on a yummy, classic dish.  I don't know about you, but one of my favorite things in the world is gravy.  Now, like other dishes, I prefer my gravy without meat. So, I played around a bit and found a way to make stroganoff, one of my favorite gravies, without beef! :-) Take a look and see what you think.

Mushroom Stroganoff
1-2 14oz package(s) white button (whole or sliced) mushrooms cleaned
1 14oz package of baby bellas cleaned
1 14oz package of shitake mushrooms cleaned
2 medium onions chopped
2 cups vegetable stock
1/2 cup white wine
1 teaspoon rosemary
1/4 cup vegetarian worcestershire sauce
1 teaspoon turmeric
1 teaspoon soy sauce (optional)
2 tablespoons paprika
1 tablespoon smoked paprika
4-5 cloves of garlic
1 tablespoon olive oil
1 teaspoon butter
2-3 tablespoons of sour cream
Salt, pepper, and parsley to taste

Put all the ingredients except the sour cream and parsley in a crockpot. Turn the crockpot on high for 5-6 hours. Stir in the sour cream and parsley. Serve over egg noodles, potatoes, rice, or any other starch you enjoy.

Yep, that's it!  Another lazy cook's dream. Like most of my recipes, to be honest. If you don't have or don't like any of the types of mushrooms I listed, you can change up the mushrooms to whatever you prefer. You can also use canned mushrooms if that's what you have on hand.  Also, and I didn't know this until recently, you can get chopped, frozen onions from a lot of grocery stores, so that might be another time saver if you don't like to chop onions.

The flavor of the frozen onions isn't quite as strong as fresh onions, and they are mushy even before cooking, but if you're in a time pinch or don't have any onions in the house they might be an option for you.  If you have the time, and you use fresh onions, you can caramelize the onions in a skillet before putting them in the crockpot. This will add more flavor and deepen the color of the stroganoff. Just put them in a skillet with the butter and olive oil and cook them until they caramelize. If you add the paprika to the onions in the skillet, it will help develop the flavor of the spice a bit. Add the garlic when the onions are almost done and then put the contents of the skillet in the crockpot and deglaze the skillet with the wine.

If you don't like alcohol or don't have any wine in the house, you can use 1/4 cup red wine vinegar instead. There are also things you can add to this stroganoff to make it richer or to get more vegetables in your diet.  I've found green, leafy vegetables tend to make broths richer, so you can add spinach, kale, or even broccoli if you'd like.  You can also add carrots for some sweetness and/or peas for color. If your stroganoff is a little runny, you can make a slurry by mixing a little cornstarch with cold water and stir that in to thicken it up.

Bon appetit! :-)

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