Saturday, March 1, 2008

Mushroom Stroganoff


I know the colours of this dish look kind of blah but it was really tasty! My mom always made beef stroganoff when I was growing up and while I'm sure it was really good beef stroganoff, I hated it. Now I wouldn't eat it because I don't eat meat, but the idea still never appealed to me. Then one day for some reason it did when I flipped by it in The Clueless Vegetarian.


The mushroom stroganoff saucy part was so so very yummy. The bad part about the sauce is that the flavour is very subtle. Actually I think it's the white wine in the sauce that I really like and I don't think there's a way to really make that stronger (well I could replace some of the vegetable stock with wine). The recipe suggests you add seitan but I have still not seen seitan anywhere, so I added tofu (more tofu than the sauce could handle). Which I don't think I'd do again because the tofu was just plain and took away from the dish. This was quite different from my mom's very creamy and saucy stroganoff. I will definitely be making it again.


You might also like:
Panko Crusted Tofu Cutlets with Lemon Caper Sauce
Balkan Roasted Vegetable Salad
Roasted Vegetable Pasticcio

Mushroom Stroganoff
adapted from The Clueless Vegetarian

Makes 2-3 servings.

2 tsp oil
8 oz seitan or tofu, sliced (optional)
1 lb mushrooms, sliced or chopped
1 onion, chopped
1/2 cup white wine
1 tbsp flour
1 cup vegetable broth
1/4 cup sour cream
2 tsp dried parsley
salt & pepper to taste

Heat 1 tsp of the oil in a large frying pan, add the seitan (or tofu) slices, and fry over medium heat, turning the slices over as they become slightly crispy and golden. Remove from the pan, leaving as much of the oil behind as possible, and set aside.

Add the remaining 1 tsp of oil to the frying pa. Dump in the mushrooms and onion and cook, stirring, over medium heat for 8 to 10 minutes, until the mushrooms have released all their liquid and it has evaporated. Add the wine and cook until it is slightly reduced - about 3 minutes.

Sprinkle the flour over the mushrooms, stir, then pour in the broth and bring the mixture to a boil. Return the seitan/tofu slices to the pan, lower the heat and let simmer for a couple of minutes. Add the sour cream and parsley, and season to taste with salt and pepper. Heat through and serve with buttered egg noodles, plain cooked rice or pasta.

11 comments:

Ricki said...

I've done something similar with tofu and it does work if you either saute the tofu until golden first, or marinate it first. Or you could use tempeh (yum!).

kickpleat said...

when i was a vegetarian, i ate seitan all the time. i bought it on the drive at sweet cheribum but i think drive organics has it too. this recipe looks good!

Priscilla said...

That doesn't look blah...it looks deelicious! That sounds great for my dinner tonight!:)

LisaRene said...

How about adding some cream of mushroom soup? Most Stroganoff's are based on butter and milk/cream, cream of mushroom soup would be a great substitute for either.

White wine makes all sauces taste great! Is there such a thing as adding too much wine in a sauce?? :)

Emiline said...

I don't think it looks blah! I love eating vegetarian.

I'm just so thankful that this post isn't a French bread post. I can't take it! No more French bread posts! Please!

Helene said...

I really like the addition of wine in my food. But maybe 1/2 cup is too much. I guess cutting it down to 1/4 cup may do for your.

michelle @ thursday night smackdown. said...

this looks like it would be great with seitan. and maybe varying the mushrooms you use to deepen the flavor? plus, who doesn't love egg noodles? fools, that's who.

Indigo said...

I can already tell I'd love a vegetarian stroganoff; that sauce looks gorgeous...

eatme_delicious said...

Ricki: Mmm yes marinated tofu is always better. I still have to find tempeh!

kickpleat: Thanks so much for letting me know where I can find seitan!

Priscilla: Thanks. :)

LisaRene: I'm not really a fan of cream of mushroom soup. No definitely not such a thing adding too much white wine!

Emiline: Haha glad I could give you a break. :)

Helene: Yea you could replace the wine with some veg stock if you wanted.

michelle: Yea I could try varying the mushrooms. Now I'm thinking of adding roasted garlic, though that would really change things.

Indigo: Thanks!

Anonymous said...

Plain tofu is flavourless and I can't see the texture complementing the mushrooms. I love tofu, but not in this dish.

It would be better if you used dried mushrooms as well as fresh, with mushroom stock, and lashings of fresh double cream. Stroganoff always need a pinch of paprika, and it wouldn't hurt to top the whole thing with creamy gorgonzola, or at the very least shavings of parmesan. Fresh parsley is infinitely better than dried, and it always seems slightly sacrilegious to make a mushroom dish without garlic.

eatme_delicious said...

anonymous: I definitely should add garlic next time. As for dried mushrooms and gorgonzola, I'm not a fan of either. But I definitely need to figure out something to do to this dish to bring up the flavour. :) Thanks for all the suggestions!