Tonights Dinner

[Guest guest]

This is what we are having tonight for dinner. I will probably cut down

on the chile a little because hubby is not exactly a big chile lover but

aside from that, I will make no changes. I have made this before with

success. It is from one of my favorite books (or should I say series)

and I think I've made it 2x before. Instead of the New Mexican chile

powder I usually use freshly ground ancho chile powder.

 

* Exported from MasterCook *

 

New-Mex Stroganoff

 

Recipe By : Hot & Spicy & Meatless by D. DeWitt, M.Wilan & M. Stock

Serving Size : 4 Preparation Time :0:00

Categories : Chiles Noodles

Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tbsp good olive oil

1 onion -- diced

1 lb button mushrooms -- washed & sliced

1/8 oz dried porcini mushrooms -- rehydrate/rinse/dice

3 tbsp flour

1/4 cup dry white wine

3/4 cup vegetable stock

1 clove garlic -- minced

1/2 tsp thyme

1/2 tsp dried basil

2 tbsp hot hungarian paprika

2 tsp New Mexican chile powder

3 tbsp fresh parsley -- chopped

2 tbsp fresh chives -- minced

2 cups low fat sour cream

12 oz wide noodles -- cooked

 

Heat the olive oil in a large skillet, add the onion, and saute for a

minute. Add all the mushrooms and let the mixture saute for a minute or

two until only some of the mushroom juice is left. Sprinkle the mixture

with the flour and toss lightly until the vegetables are evenly coated.

 

Add the wine and the stock, stirring until the mixture starts to

thicken. Reduce the heat to a simmer and add the garlic, thyme, basil,

paprika, and chile powder. Cover and let the mixture simmer for about 15

minutes to blend the flavors. Check to see there is enough liquid in the

skillet; if more is needed, thin with more stock or wine.

 

Add the parsley, chives, and the sour cream, stirring thoroughly. Do not

let the mixture boil. Add salt and pepper to taste.

 

Serve over the wide noodles adn garnish with more parsley if desired. If

you have enough stock, try boiling the noodles (either white or spinach)

in it for richer flavor. Serves 4-5. Heat Scale: Mild.

 

Hot & Spicy & Meatless by Dave DeWitt, Mary Jane Wilan & Melissa T.

Stock, published 1994 by Prima Publishing, ISBN 1-55058-361-4., p. 167-8

 

Posted to Veg-Recipe 7/1/99

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RisaG