Author: Tina

Keto Gluten free Cauliflower pizza crust recipe

Keto Gluten free Cauliflower pizza crust recipe

I have finally found a keto gluten free cauliflower pizza crust recipe which I have partially modified. Pizza is like a comfort food. The pizza crust is made with wheat, which is full of gluten and carbohydrates. This is particularly annoying when you go out…

Quick Easy Blueberry Cobbler

Quick Easy Blueberry Cobbler

This quick easy blueberry cobbler recipe is one of my favourite for several reasons. Blueberries are rich in antioxidants, they are an excellent source of vitamins K and C, manganese, and fiber. Blueberries help prevent cancer, heart attack, lower blood pressure, boost vascular health… Read…

Vegetarian Mushroom Stroganoff

Vegetarian Mushroom Stroganoff

The vegetarian Mushroom Stroganoff is a variation of the popular Beef Stroganoff or beef Stroganov (Russian). Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). It originated in mid-19th-century Russia. Today, Stroganoff dishes have become popular around the world, with considerable variation from the original recipe.

The Stroganoff dish was named after Stroganoff (French spelling) or Stroganov (Russian spelling). family. They were a family of highly successful Russian merchants, industrialists, landowners, and statesmen. It was believed that the recipe was invented by a French chef working for the family.

After the fall of the Tsar of Russia, Russian immigrants brought the stroganoff dish to the United States. The dish became very popular around the world during the 1950’s. It is served in restaurants in UK, Australia, Scandinavia, China, Hongkong, Japan, Middle East, to name a few. Adaptations use different types of meat including chicken, sausages. In Japan, the stroganoff dish is served over white rice, and seasoned with soy sauce. In Iran, stroganoff is spiced with paprika and served over rice. All in all, the staple ingredients in a stroganoff dish is onions, mushrooms and sour cream.

Here are some of my tips. For this vegetarian mushroom stroganoff recipe, I suggest using fussili, penne or the fetuccine pasta. These noodles have more surface area, and when soaked in the stroganoff sauce, can really enhance the dining experience. Use as much mushrooms as you like. There are several varieties of mushrooms, I personally favor the round button mushrooms, Korean king mushrooms, shitake or chanterelle for the meaty texture.

Serve with our popular Seven Layer Salad dish.

Canadian vegetarian mushroom stroganoff recipe
Print Recipe
5 from 3 votes

Vegetarian Mushroom Stroganoff

This Vegetarian Mushroom Stroganoff cooked in white wine is a variation of the popular Russian Beef Stroganoff
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Canadian
Keyword: Vegetarian Mushroom Stroganoff
Servings: 4

Equipment

  • Frying pan

Ingredients

  • 1 pound pasta (fussili, penne, or fetuccine)
  • 3 tbsp butter, divided
  • 1 small onion, in thin moonshape slices
  • 4 cloves garlic, minced I used pre-chopped garlic
  • 1 pound mushrooms (cremini, shitake, or chanterelle) any meaty mushroom
  • 1-1/2 cup vegetable broth
  • 1/2 cup dry white wine
  • 3-1/2 tbsp flour
  • 3 sprigs sprigs of fresh parsley (or 1/4 teaspoon dried parsley) may substitute with thyme
  • 1/2 cup light sour cream
  • 1 tbsp balsamic vinegar may substitute with worchestershire sauce
  • Sea salt and cracked pepper according to taste

Instructions

  • Boil egg noodles in salted water according to package instructions. When done, drain and set aside.
  • While the noodles are cooking, melt 1 tablespoon butter in a frying pan over medium-high heat.
  • Add onions and sautée for 5 minutes.
  • Add garlic and mushrooms along with the remaining 2 tablespoons of butter. Stir to mix.
  • Continue sautéeing for an additional 5-7 minutes, until the mushrooms are cooked, browned and tender.
  • Add the white wine and let the sauce simmer for 3 minutes.
  • In a separate bowl, Mix the vegetable stock, flour and whisk til smooth.
  • Pour the vegetable stock mixture slowly into the pan, and stir to combine.
  • Simmer for an additional 5 minutes, stirring occasionally, until slightly thickened.
    variation of vegetarian mushroom stronganoff
  • The very last step, stir in the sour cream evenly into the sauce.
  • Taste and season the sauce with salt and pepper as needed.
  • Pour sauce immediately over the egg noodles, garnish with your desired toppings.

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My YorkiePoo Puppy

My YorkiePoo Puppy

Meet my yorkiepoo puppy hybrid dog.  A yorkiepoo, also spelled yorkipoo is a hybrid dog originating in the United States by crossing a Yorkshire Terrier and a poodle.  I went to the puppy store and there were several puppy selections, including cavapoo, multipoo, javapoo, but…

Tips on Roasting Brussel Sprouts

Tips on Roasting Brussel Sprouts

These tips on roasting brussel sprouts, comes in handy for every family dinner, whether it is Christmas, Thanksgiving or Easter. Along with the traditional turkey dinner are roasted vegetables side dishes, thus the tips on roasting brussel sprouts.   Brussel sprouts is a cold weather crop,…

7 Skills to put on resume

7 Skills to put on resume

Here are 7 skills to put on resume that can help you attract attention and gain the interview you needed.  Whether you are applying for a white collar or a blue collar job, these are basic skills an employer looks for.

In addition to your education and work experience, an employer looks for skills in your resume that tells them how well you can adapt in the workplace.

1.  Ability to work in a team.  Being good at your trade or profession is no longer enough in today’s working world.   Employers are looking for social intelligence, ability to get along with co-workers and work in a team.

2. Listening and oral communications.   Ability to listen to instructions and communicate with other people is an essential skill all employers look for.

3. Computer Savvy.  Today’s wired world means that everyone is using the computer for emails, report writing, job estimates,  project presentations.

4. Written communication skills.  It is not enough to know how to speak and communicate, written skills are also important.  This means that you can write and spell.  Luckily, today’s software have spellcheckers that can help overcome this obstacle.

5.  Quick learning skills.  Today’s changing technology means that workers need to cope with new production methods, new software, new technologies.  It is important to be open and enthusiastic about learning and adapting new skills.

6.  Organization skills/setting priorities.   There are always work demands and time constraints.  The ability to organize and set priorities is an asset all employers appreciate.

7.  Report preparation/presentation skills.   Depending on the job you are applying for, presentation skills and report preparation can be an asset.

For more information and assistance in formatting and writing your resume or to use a resume writing template, simply Click Here!

 

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2020 Mid Autumn Mooncake Festival

2020 Mid Autumn Mooncake Festival

The Mooncake Festival, also known as the Mid Autumn (Zhongqiu) Festival is celebrated every 15th day of the Eighth Lunar month.  It is the second biggest holiday of the year for the Chinese.   Mooncakes, a rich pastry typically filled with sweet-bean or lotus-seed paste, are traditionally…

Sauteed Parsley

Sauteed Parsley

First time I tried the Sauteed Parsley dish was at my friend Kanthi Randeni’s place.    It has a crunchy feel, very tasty but I couldn’t tell what it is.  I tried guessing, but could not ever imagine that this was a whole dish of parsley. …

Gluten Dairy Free Mango Pudding

Gluten Dairy Free Mango Pudding

This gluten dairy free mango pudding recipe  is very easy and simple to make, and yet it is so well loved.   I am not a brag, but everyone who’s tried my mango pudding just love it.   It is great because it is gluten free, diary free and egg free (for vegans).

Ingredients:

1 cup mango puree
1-1/2 cup coconut milk1/2 cup coconut cream
2 tbsp sugar
2 tbsp cornstarch dissolved in 4 tbsp water

1.  Whisk the cornstarch in water and make sure it is dissolved and there are no lumps.
2.  Mix mango puree, with coconut milk, coconut cream, sugar and the dissolved cornstarch. Blend together. (I just used a whisk. This way,  there is no need to have to clean my blender.  Remember? simple to make)
3.  Put all ingredients in medium size saucepan, and heat on stove top under medium heat.
4.  Keep stirring until the mixture thickens, and close to boiling. Do not let mixture boil.
5. Remove from heat, and put in serving dishes to cool.
This recipe will make 4  servings.

mango pureeMango puree can be purchased from the grocery store.  Here is the brand that I use.   Top the pudding with a few slices of mango.

You can use your imagination when serving this  gluten diary free mango pudding.   Serve it on a martini glass and it just looks so classy.

 

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