Vegetarian Friday: Mushroom stroganoff

As a child, I was an insufferably picky eater, but one of the few things Mom could get me to eat reliably was beef stroganoff.

When I went vegetarian in college, I was delighted to find packets of instant mushroom stroganoff on sale for $1 apiece. It wasn’t quite as cheap as ramen, but it tasted better, especially if I doctored it up with a dollop of sour-cream dip and a squirt or two of mustard.

Prefabbed pasta mixes laced with MSG and God knows what else were fine 20 years ago, but these days, I really appreciate being able to pronounce everything that’s on my plate, and homemade mushroom stroganoff goes together so quickly and easily, there’s really no need to buy the prepackaged kind.

Ingredients:
3 c. egg noodles
Water
3 tbsp. butter
1/2 medium or 1 small yellow onion, chopped
1 lb. sliced mushrooms
Ground thyme
Paprika
1 c. sour cream
1/4 c. mustard
2 tbsp. ketchup

Bring water to boil. While it heats, melt butter in a big skillet and saute onion until clear.

Mmmm ... mushrooms.
Mmmm … mushrooms.

Add noodles to water and simmer 7-10 minutes until al dente (tender but not mushy). While noodles cook, add mushrooms to skillet and saute until they release liquid and start to brown.

Add thyme and paprika.
Add thyme and paprika.

Sprinkle mushroom-onion mixture with thyme and paprika to taste. Add sour cream, mustard and ketchup, stir well, and reduce heat to medium. (Feel free to taste as you go and make adjustments to suit your own preferences. I frequently leave out the ketchup altogether, but my mom always put some in when I was a kid. I like it either way.)

That poor old wooden spatula has stirred too many batches of stroganoff to count in the last 20 years.
That poor old wooden spatula has stirred too many batches of stroganoff to count in the last 20 years.

Drain noodles, add to skillet, and stir to coat with sauce. Serves 4.

This is one of the best vegetarian meals I've had.
This is one of the best vegetarian meals I’ve had.

I’m not sure how well this would veganize; mushrooms sauteed in olive oil would work fine, and you can get vegan sour cream that tastes pretty convincing, but I’ve never used it in a sauce and can’t remember how well it melts. If somebody wants to experiment and report back, I’ll be happy to share your findings.

If you want extra protein, you can nuke a couple of Boca burgers, cut ’em into bite-sized chunks and add ’em to the sauce, which I used to do in college — and omnivores, you won’t go wrong if you cut up a couple of breakfast steaks and brown them in the olive oil while the onions are cooking.

Emily

 

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