Stroganoff

This book has tidbits on the different types of vegetarian, and what kind of foods should in included, and what should be avoided in a vegetarian diet. Very educational. Most of the recipes are divided into 2 sections, one section is for doubling the recipe so you don't have to do the math yourself! The recipes that I made, and am including here, are for the least number of servings. This book also has wonderful pictures. A few recipes I've made from the book did not turn out as expected, so I didn't include them in the blog.

This is easy and delicious. This recipe serves 2. I used thick noodles.

1 3/4 tbsp unsalted butter
2 shallots, peeled and sliced
1 1/3 cup mushrooms, cleaned and sliced
1 1/2 tbsp all-purpose flour
2/3 cup veggie stock
1 1/2 tbsp brandy (I've also used water as a substitute)
1/3 cup heavy cream (I've used light cream instead)
1/2 tbsp Dijon mustard (any mustard will do)
2 tbsp fresh parsley, chopped
salt and pepper

Heat the butter in a large skillet or casserole dish until melted. Add the shallots and cook until they are soft. Add the mushrooms and cook, stirring from time to time, until tender. Sprinkle over the flour and cook, stirring, for 1 minute.

Add about a quarter of the stock, stirring all the time until thickened. Continue adding the stock in this way until it is all incorporated, stirring all the time until thickened. Continue adding the stock in this way until it is all incorporated, stirring well to ensure that the mixture is smooth and thickened.

Simmer gently for 5 minutes, then stir in the brandy. Now add the cream and mustard, stirring to mix. Remove from the heat and sprinkle over the chopped parsley, season to taste and then serve.


100 Great Recipes: Vegetarian, Vicki Smallwood, 2009