Meaty Mushroom Stroganoff
Ooooh, Mike’s actually posting a recipe. I know, wonder of wonders. I could give you a list of excuses, but really, there’s no point. The only reason I haven’t been baking is because it was TOO DAMN HOT OUT to heat up my kitchen. But eventually I did run out of prepared dinners, so I had no choice but to drag myself into the kitchen and make some work time grub.
The recipes over the next couple days come from The McDougall Quick & Easy Cookbook, one of the cookbooks that I keep handy to at least try and follow a healthy lifestyle (please ignore all posts involving junk food for this sentence to be true). Occasionally, the McDougall recipes need a little extra seasoning, but I found this stroganoff to be incredibly tasty, and even better, incredibly easy to make.
They call for a package of Beyond Roast Beef for the protein, but unless you live near a natural or health food store, you can easily replace it with some Morningstar Farms Meal Starter Steak Strips.
Meaty Mushroom Stroganoff
1 lb. uncooked Barilla whole grain pasta
1/3 cup water
1 large onion, chopped
1 lb. sliced fresh mushrooms
1 12 oz. package Morningstar Farms Meal Starter Steak Strips
dash of cayenne pepper
2 Tbsp white wine
2 Tbsp soy sauce
1 cup soy or rice milk
1 cup vegetable broth
2 Tbsp cornstarch mixed in 1/4 cup cold water
Put a large pot of water on boil. Drop the fettuccine into boiling water and cook according to the package directions. Drain and rinse.
Meanwhile, place the water and onion in a large nonstick frying pan and cook for 2-3 minutes. Add the mushrooms and cook until they are slightly limp. Add the remaining ingredients, except for the cornstarch mixture. Mix. Cover and cook over low heat for 20 minutes, stirring occasionally. Add the cornstarch mixture to the pan, cook, and stir until thickened.
Serve over the fettuccine.
Serves 6.
Two Bites in Suburbia 