Mushroom Stroganoff December 19, 2007Posted by glutenfreedance in Celiac Disease, Food, Gluten Free, Recipes.
Transferred from my personal blog:
This is from Betty Hagman’s GF Gourmet Fast & Healthy book. Don’t know how healthy this is…at least the way I make it. 😉
Stir up this quick stroganoff, serve over pasta or rice, add a green or fruit salad, and you’ll never miss the meat in you meal. I used fresh button mushrooms but you can add more flavor by including some shiitake or chanterelle mushrooms.
12 oz GF dried pasta, or 1 1/2 c white rice (I use Minute Rice)
4 c sliced mushrooms (about 1 1/4 lbs)
1/2 c diced onion
2 TBSP olive oil
Pinch each of dried thyme and oregano
Salt and pepper to taste
1 c light sour cream or nonfat nondairy substitute(I do not care for nonfat anything so I used regular sour cream)
1 c vegetable stock
2 TBSP GF flour mix(Hagman’s “recipe” for GF flour is 2 parts white rice flour–I did have to use brown rice flour this time but it seems ok so far–2/3 part potato starch flour & 1/3 part tapioca flour)
2 TBSP cold water(I forgot this–oops–but it turned out ok)
Grated Parmesan cheese for garnish
Set the pasta or rice to cooking.
In a large frying pan over medium-high heat, saute’ the mushrooms and onion in hot oil. Add the thyme, oregano, salt, and pepper. Cook until the mushrooms are tender.
Add the sour cream and stir until melted. Add the vegetable stock. Mist flour with the water and add to the pan, stirring constantly until the sauce thickens. If necessary, add more seasoning. Lower heat until the pasta or rice is ready to serve. Spoon this onto sepaprate plates, add the stroganoff, and top with Parmesan cheese. Makes 4 servings.