In some circles it was mentioned that this past Monday was “The Day of the Mushroom”. To honor this day, Meatless Monday, and my personal love of mushrooms I made Mushroom Stroganoff for dinner.
A former co-worker of mine had a favorite joke: A mushroom walks into a bar. The bartender says, “we don’t serve your type here.” The mushroom replies, “Why not? I’m a fungi (fun guy).”
Yes, mushrooms are not a vegetable they are in the fungus family. I hope I didn’t just ruin your love for mushrooms. If I did, don’t look up cheese, truffles, or yeast.
Having an especially picky eater in the house I knew this was a gamble dish. Daughter Number Three doesn’t even like vegetables; she certainly doesn’t like mushrooms. She always picks them out and sets them at the edge of her plate. This was going to be quite a task since the main focus of the Mushroom Stroganoff was mushrooms. In fact, I added two types of mushrooms; cremini and button.
As a last minute decision I did serve some grilled chicken breast, as a side to the Mushroom Stroganoff. That was likely a good call. The Hubs and D4 both liked the stroganoff, but it seemed to lack the substance (aka meat) they thought they wanted. Daughter Number 3 actually admitted that the flavor of the stroganoff was delicious. That was a win. I noticed The Hubs picked up about a quarter of a cup of mushrooms off her plate and ate them.
To round off the meal I served a salad of fresh greens, topped with some homemade croutons. Additionally I served some mixed peas and carrots.
Although I loved the Mushroom Stroganoff I don’t think I will make it as a main dish again. While it was at least a moderate success for everyone at the table it did not satisfy the family.
If you are looking for a good dish for a vegetarian main, I recommend it, though. The cremini’s are an excellent substitute for the flavor of meat.
- ¼ cup unsalted butter
- 2 tablespoons white onion diced
- 2 pounds fresh mushrooms sliced, mixed variety
- 2 tablespoons all-purpose flour
- ½ cup white wine
- 1 cup no-chicken broth
- ½ cup sour cream
- 1 tablespoon flat-leaf parsley more for garnish
- Salt and pepper to taste
- 1 pound cooked egg noodles
In a saucepan over medium heat melt the butter. Add the onions and sauté until translucent.
Add mushrooms and cook until soft and most of their liquid has been released, stirring frequently, about 5 minutes.
Add the flour and stir to incorporate. Stir in the wine and broth. Cook for 2-3 minutes, continuing to stir.
Remove from the heat and stir in sour cream. Add the parsley, salt, and pepper.
Place cooked and drained egg noodles into a serving bowl. Pour cooked sauce over noodles and toss to combine.
Garnish with additional parsley and serve immediately.