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Mushroom stroganoff
Sveta asked me where I had tried stroganoff before. 'I haven't.' I told her.
It's always made from meat. 'How did you work out the recipe then?' she wondered.
I told her I just guessed it. I know that stroganoff usually has white wine
and cream in it and I'm not really bothered whether it tastes like real stroganoff
or not, as long as it tastes good.
She said it did taste like real stroganoff. I asked her how she knew and
she told me she had chicken stroganoff in India once. 'That wasn't real stroganoff
either.' I told her. 'Oh, well,' she said. 'It was good and it tasted like
yours...and, anyway, it's a good name.' I agreed. 'So, we call it mushroom
stroganoff then?'
Here's the recipe..
Ingredients
250-300g of mushrooms
1 carrot
1 onion
1 green pepper
1 potato
2 cloves of garlic
1 small bayleaf
A few crushed black peppercorns
1 large glass of dry white wine
2 teaspoons of flour
2 dessertspoons of cream
Salt
Olive oil
Slice the mushrooms fairly thickly and chop up the other vegetables. Fry the
onions first, until they begin to brown a little, then add all the other vegetables.
Fry for about ten minutes, or until all the water from the mushrooms has evaporated.
Add the wine and boil until the alcohol has been driven off, then add the flour
mixed into a large glass of cold water. Stir well and bring back to the boil,
adding the salt, black pepper and bayleaf. Add more water if the sauce seems
too thick. Turn the heat down and simmer until the potatoes and carrots are
soft. Turn off the heat and stir in the cream.
Serve with plain boiled rice.