Recipe: Mushroom Stroganoff and Polenta

[Guest guest]

From Linda McCartney's cookbook and the Meatless Italian book I

mentioned earlier.

 

To make the Polenta:

2 c corn meal

2 c cold water

4 c veggie broth

 

Pour the corn meal into a medium size bowl and add the cold water,

stirring constantly. Break apart any lumps that form. Heat the veggie

broth to boiling in a 3 1/2 qt pot (or larger), then slowly add the

corn meal mush, stirring constantly. Again, break apart any lumps that

form. Using a wooden spoon works well. Turn heat down to medium low

and cook until the polenta is thickened and slowly falls off the spoon

about 15-25 minutes. Remove from heat and cover until ready to use.

 

Mushroom Stoganoff

 

1 onion, diced (I used red)

2 cloves garlic, minced

2 T butter

1 lb mushrooms (I used portabellas, some sliced, some whole which I diced)

1 t paprika

1 c sour cream (I used half sour cream half plain yoghurt)

salt & pepper to taste

 

Melt butter in large saucepan and add onion. When just softened, add

the minced garlic, stir and cook for about another minute. Add the

mushrooms and cook down, larger pieces might take longer. I cooked

these for about 5-6 minutes. If there is an excess amount of liquid

pour off and reserve. Add the paprika to the mushrooms and stir to

incorporate. Remove from heat and add the sour cream. Stir to

completely cover. You can add back to heat, but don't let the mixture

boil.

 

Spoon the polenta (it is soft, like mashed potatoes) onto plates, make

an indentation and top with the Mushroom Stroganoff. Serve with

steamed broccoli or your favorite green vegetable.

 

This is very filling, high in protein and super high in the B vitamin

group.

 

Enjoy!

Denise

[Guest guest]

This looks so good and easily turned into a vegan dish luckily with vegan

margarine (I use Earth Balance) and vegan sour cream (I use tofutti sour cream).

Thanks for sending it.

linda

-

organic_homestead

 

 

From Linda McCartney's cookbook and the Meatless Italian book I

mentioned earlier........

 

 

 

[Guest guest]

--- thanks for recipe Denise--it sure looks easy enough : ). I tried

my hand at making polenta yesterday and had the Poblano stew recipe I

posted other day over it. very, very yummy. never had polenta before

and it was easy to make. have mushrooms in fridge that need to be used

and can't wait to try your recipe. I'm going to try it with homemade

tofu sour cream. thanks again. take care : ).......

 

 

Anne

[Guest guest]

Yeah, actually that was the first time I'd made polenta, usually I buy

the log of it from the refrigerator section. This was so much tastier

and so easy to make. I took the rest and smoothed out onto half a

cookie sheet until set. Then cut into triangles and froze them for

later use. They'll be good fried up for breakfast one morning.

 

I've never been a huge mushroom fan, but I now how healthy they are

and actually lately I've been craving them. Ha, I doubt many pregnant

women crave mushrooms :-)!

 

Denise

 

PS Hope you all are staying warm! Brrrr, it was 6 degrees at our house

this morning!

 

 

, " jandemommy "

<jandemommy> wrote:

>

> --- thanks for recipe Denise--it sure looks easy enough : ). I tried

> my hand at making polenta yesterday and had the Poblano stew recipe I

> posted other day over it. very, very yummy. never had polenta before

> and it was easy to make. have mushrooms in fridge that need to be used

> and can't wait to try your recipe. I'm going to try it with homemade

> tofu sour cream. thanks again. take care : ).......

>

>

> Anne

>