Veggie StroganoffThis is my version of a stroganoff. It most likely, in no way, resembles the classic dish but it tastes really good.
- 2 Tbsp Olive Oil
- 1 Pkg Egg Noodles (the standard size-sorry threw away the package)
- 1 1/2 lbs Mushrooms, sliced (button, crimini or mixed)
- 1/4 Cup Onion, minced
- 3 Clove Garlic, minced
- 1 Cup Vegetable Broth
- 1 1/2 Cups Cheap Red Wine
- 1 1/2 Cups Sour Cream (or plain yogurt)
- 2 tsp Sugar
- 1 Tbsp Soy Sauce (or, if you're not vegetarian, use worcestershire)
- 2 tsp Black Pepper
Boil the egg noodles until just shy of done and drain (allow to dry out a bit). Using the pasta pot, heat half of the olive oil over medium high heat and saute half of the mushrooms. When the mushrooms have release their liquid, season with 1/4 tsp of salt. Reserve the cooked mushrooms and repeat the process with the remaining mushrooms. When the second mushroom batch is done, add back the first along with the onion and garlic. Saute, stirring frequently, for 4 minutes. Raise the heat to high and add the red wine. Reduce for 3 minutes and add the vegetable broth. Reduce for an additional 7 minutes. Reduce the heat to medium and add the sour cream, soy sauce, sugar and black pepper. When all ingredients are incorprated, add the egg noodles and simmer for 10 minutes over medium heat. Taste for salt and add if desired.