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mushroom

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Mushroom stroganoff is a vegetarian dish to cozy up to

Try this hearty, vegetarian twist on the classic Stroganoff. It’s creamy, cozy and just as easy to whip up as a meal for one as it is for a crowd. It’s that odd time of year when spring and winter seem to change guard every other day. We’re celebrating the arrival of longer days, yet we’re still bundled up in bulky sweaters and wool socks. The mushrooms substituting for meat make this meal filling without adding too much heaviness. You’ll be satisfied, yet still up for activity should spring decide it’s taking a late day shift. Mushroom Stroganoff Ingredients 1 (8 0unce) package of egg fettuccini noodles 1 1/2 tbsp extra virgin olive oil 2 tbsp butter 3 (8 ounce) packages of sliced mushrooms, cremini or whatever you prefer 3 cloves garlic, minced 1 tsp paprika 2 sprigs fresh thyme 1 tsp salt 1/2 tsp pepper 2 tbsp flour 1/2 cups vegetable broth 1/2 cup sour…

Cream of mushroom soup is perfect dinner on a cold day

The best recipe inspirations come from others. Not that I’ve never had a cream of mushroom soup, but it took a trip to Costa Rica for me to have a cream of mushroom soup that I couldn’t live without. I should explain. It’s not that cream of mushroom is a staple in the Costa Rican diet, but I spent a week SCUBA diving off of the western coast of one of their national parks called Cocos Island, on a live aboard (dive) boat with a staff that served us some pretty tasty food. Among them, were a handful of delicious, filling puréed soups — one of my favorites! This mushroom version was one I knew I had to make when I got home. It was so much lighter than any I had before and it actually tasted like mushrooms — not cream. I think I came pretty close to replicating the original,…