Friday, September 13, 2013

Meatless Mushroom Stroganoff

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When you’re wanting something savory for dinner, there’s nothing like stroganoff.  Today’s recipe is adapted from Cooking Light, and you could make it with or without the “meat”balls.  Enjoy!IMG_20130905_181107_321

1 bag egg noodles
olive oil
1 onion, chopped
salt and pepper to taste
1 lb cremini mushrooms, sliced
4 tsp chopped garlic
1/2 tsp paprika
1/2 cup white wine
2 tblsp all-purpose flour
2 cups veggie broth
2/3 cups sour cream
2 tsp dijon mustard
1 package Quorn meatballs, defrosted and heated in microwave

  1. Cook noodles.  Drain and keep warm
  2. Heat olive oil in skillet.  Saute mushrooms until almost clear.  Add mushrooms, garlic, and paprika; saute until mushrooms are soft – 5 to 10 minutes. 
  3. Add wine to mushroom mixture and cook until wine is almost totally evaporated.
  4. Sprinkle flour over the mushroom mixture and cook for about 1 minute.
  5. Add veggie broth.  Boil and then reduce heat and cook for another 3-5 minutes.
  6. Remove skillet from heat.  Add salt, pepper, sour cream, and mustard. 
  7. Add meatballs to mushroom mixture.
  8. Spoon mushrooms and meatballs over the noodles.
(Nope, Quorn didn't pay me for the endorsement -- I just like the product!)

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