Tutorial: Mushroom Stroganoff

The Newsy Neighbour Magazine

www.thenewsyneighbour.com

June Issue #116

Article Provided By: Kathryn Hartwell

THE ULTIMATE COMFORT FOOD – MUSHROOM STROGANOFF – TUTORIAL

MUSHROOM STROGANOFF

2 tsp olive oil

1 onion, finely chopped

1 tbsp paprika

1 tbsp Italian Seasoning

2 garlic cloves, crushed

1 ½ cups macaroni

4 cups mixed mushrooms, chopped

4 cups low-sodium beef or vegetable stock

1 tbsp Worcestershire sauce, or vegetarian alternative

1 ½ cups sour cream

small bunch parsley, roughly chopped

Heat the oil in a large non-stick frying pan and soften the onion for about 5 - 10 mins. Add the garlic, paprika and Italian Seasoning, then cook for a few minutes more.

Add mushrooms and cook on a high heat, stirring often, for about 10 mins. Pour in the stock and Worcestershire sauce. Add 1 ½ cups of macaroni and cook until the noodles are tender and the sauce thickens, then turn off the heat and stir in the sour cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.

There are all sorts of different ways to make this recipe. Originally, I was going to make the mushroom sauce and pour it over egg noodles, but my cupboard was bare, so I had to use the macaroni. I find pasta has way more flavour when you add it to your sauce to cook instead of pouring the sauce over at the end (just a personal preference). Also, you could pour this mushroom sauce over rice or Quinoa. This is a very versatile sauce and, thinking about it, you could also leave out the pasta and use it over pork or chicken.

Just use your imagination.

Kathryn Hartwell