I am so glad to get back to writing. I was with out my laptop for a time but a big happy dance that I have it back and I can blog again.
I really enjoy stroganoff. Todays recipe serves about four and is with three different types of mushrooms, so if mushrooms aren’t your thing you may substitute them.
Mushroom Stroganoff:
Mushrooms – button, shiitake, portobello ( The amount is up to you but I use a hand full of each kind cut up in bite size pieces)
4-5 cloves of garlic diced
1/2 diced onion
1/2 Cup of plain Greek yogurt
2 Cup of veggie Broth
Cornstarch or flour ( about 1/4 cup of flour or about 2 tablespoon of cornstarch)
1-2 Tablespoon of Nutritional Yeast
Salt, Pepper and parsley to taste
Egg Noodles cooked according to package directions
In sauce pan sauté mushrooms, onion and garlic for about 5 minutes. While they are sautéing add you nutritional yeast, flour/cornstarch to veggie broth and stir then add to the sautéed mushroom mixture stirring continuously so as to make sure not to get lumps, continue stirring until broth becomes gravy then add Greek yogurt and seasonings. Serve over cooked egg noodles.
This is such a fast dinner but if you are a fan of mushrooms it is very tasty.
