I came down with a nasty cold last week, thanks to my son. The timing was both good and bad – I got taken care of by my wonderful husband, because he was lucky enough to have a couple days off at the same time, but I also didn’t have much energy to be a pinterest parent with my kids during their short “fall break” a.k.a 5-day weekend.
One of my least favourite parts of a cold is losing my sense of smell and taste. On the first day off the couch, I was inspired to throw together a casserole using up a bunch of fridge leftover produce mixed with wild rice and baked with some yummy caulifredo sauce I had made and froze earlier this summer.
It was like eating mush to me. But, my husband loved it so much that I wish I could of tasted it 🙁
I also made some delicious vegan chocolate chip cookies, which I will post here soon, and I didn’t even bother eating them 😛
But, today I can finally start tasting things again. Not entirely, but I am getting there. For someone who really enjoys food, this sucked.
I try and stretch my grocery shopping trips over 2 weeks, so the last few days before the next trip is spent getting creative in my meal planning. I had a full 2lb tray of mushrooms calling my name, and it had been a while since we had had pasta, so stroganoff it was! This is a popular dish in my house, and even when we ate meat, I would occasionally still make this mushroom version instead.
Once again, I turned to my Cooks Illustrated cookbook. I’ve taken their beef stroganoff recipe, which was always my go to recipe, and veganized it. I used this recipe for my vegan sour cream, but you can also buy it – or use the dairy version.
It all comes together very quickly, so sometimes I’ll have everything chopped, mixed, measured, etc and ready to go and then I can usually have dinner on the table within 15-20 minutes.
- 1 tbsp olive oil
- 2 lbs mushrooms, sliced
- 1 onion, diced
- 1 tbsp dry mustard
- 2 tsp hot water
- 2 tsp soy sauce
- 1 tsp sugar
- salt and pepper
- 4 tsp flour
- 1 tbsp tomato paste
- 1 1/2 c. vegetable broth
- 1/3 c. white wine
- 1/2 c. sour cream (vegan if you’re not vegetarian)
- chopped fresh parsley
- 1 lb fresh pasta, cooked to al dente
- In microwave safe container, microwave the mushrooms for about 4-5 minutes, or until they release all of their liquid. Drain, and discard liquid.
- In small bowl, stir together the sugar, mustard powder, 1 tsp fresh pepper and hot water. Should form a paste.
- In large frying pan over medium-high heat, add the olive oil. Then add mushrooms, onions and salt and cook (stirring very occasionally) until browned and dark bits form on bottom of pan.
- Stir in the tomato paste and flour and cook for a minute.
- Turn down heat and slowly add the vegetable broth, soy sauce, mustard paste and white wine and simmer until thickened a little – about 4 minutes.
- Off heat, stir in the vegan sour cream, and serve over cooked pasta sprinkled with the fresh parsley.