Not only was the company great, but the food was an especially good batch. Growing up (and before I was vegetarian), my mom's beef stroganoff was one of my favorite dishes. A couple years ago I suddenly started craving it, so I did some online research to find something minus the meat. I ended up going with one on All Recipes that replaces the beef with mushrooms. Mushrooms are a miracle food for vegetarians because you still get the same "meaty" texture and end up just as full at the end of the meal.
We also tried a new side dish via "Good Eats." I think it's safe to say we're both huge fans of Alton Brown's genius, and if you love food, you need to hop on this show's bandwagon...like now. You'll learn things about food you wouldn't have thought to look up, and he's always giving you thrifty alternatives to expensive and specialized kitchen gadgets and appliances.
We made his recipe for glazed carrots, which get blasted on high heat at the end to let the carrots caramelize as the ginger ale mixture reduces. SO flavorful and delicious. I'm sure we'll be adding this as a side dish in our regular rotation.
Here's a photo and the recipes if you want to try it at home. It's more than enough for leftovers, and the flavor of the stroganoff only gets better the next day. We added a bit more broth and flour to the sauce, and used button mushrooms instead of portobello to shave off some of the cost. Either way, you won't be disappointed!
Portobello Mushroom Stroganoff (recipe by CHORDATA via All Recipes)
- 3 tablespoons butter
- 1 large onion, chopped
- 3/4 pound portobello mushrooms, sliced
- 1 1/2 cups vegetable broth
- 1 1/2 cups sour cream
- 3 tablespoons all-purpose flour
- 1/4 cup chopped fresh parsley
- 8 ounces dried egg noodles
- Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
- At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
- In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
- Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
Glazed Carrots (recipe by Alton Brown via Food Network)
- 1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
- 1 ounce (2 tablespoons) unsalted butter
- Heavy pinch kosher salt
- 1 cup good-quality ginger ale
- 1/2 teaspoon chili powder
- 1 tablespoon chopped fresh parsley leaves
In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.