KosherEye
<<< o >>> Apple-Stuffed Rosemary Roast Chicken with New Potatoes <<< o >>> Halibut Pockets with Spiced Olive Tapenade and Kasha <<< o >>> The Covenant Kitchen <<< o >>> KosherEye Index <<< o >>> Houston’s Copycat Kosher Asian Chicken Salad <<< o >>> Salute the USA <<< o >>> A Toast to the USA! <<< o >>> Hot Dog Hot Idea <<< o >>> Grilled Corn on the Cob <<< o >>> Smeg Stand Mixer <<< o >>>

Kosher Vegetarian



Bookmark and Share
Mustardy Mushrooms Stroganoff PDF Print E-mail

KosherEye.com

mustardymushroomsstroganoff

Adapted from Easy Vegetarian One-Pot, Ryland Peters & Small

For nights when you want dinner in a hurry, this can be on the table in just 10 minutes. Serve with basmati and wild rice or couscous, together with some green beans or cabbage.

Ingredients

2/3 cup vegetable stock
1/2 small onion, sliced
5 oz. mixed mushrooms, chopped if large
1 garlic clove, crushed
1 teaspoon (preferably) grainy mustard
1/2  teaspoon tomato paste
1 tablespoon sour cream
Salt and black pepper
Freshly chopped parsley, to serve (optional)

Directions:

Put 3 tablespoons of the stock in a saucepan. Add the onion, cover the pan, and cook for about 4 minutes or until the onion has softened and the liquid has evaporated.

Stir in the mushrooms, garlic, and some salt and pepper, then add the remaining stock, mustard, and tomato paste. Cook, uncovered, for 2 minutes, then remove the lid and cook rapidly for 2 minutes to reduce the liquid to a syrup. Stir in the sour cream and parsley, if using, and serve immediately with rice or couscous.

Notes:

Yield: 1 serving

Recipes: Vegetarian, Mushrooms, Dairy, Kosher

Add a comment
 
<< Start < Prev 31 32 33 34 35 36 37 38 39 40 Next > End >>

Page 36 of 52
round-facebook round-twitter pinterest round-rss