Gluten Free Vegetarian Mushroom Stroganoff

November 30, 2016

 

Almost December!!? Ahhh! Crazy that we have not had one significant snowfall yet. As we wake up to an effing blizzard tomorrow....

 

I've already started to tuck in a little. Although, a part of me has regressed back to my early twenties "self" the last two months and have gotten into some, uh...interesting situations.

 

I'm entertaining more at home already. I do live in little Christmas town and enjoy cooking. Might as well have a full house.

 

 

A friend I hadn't seen in 8 years stopped by and brought this fantastic Pinot Gris this past weekend. Omnomnom.

 

We'll see what happens this winter, but it's already been relatively enlightening. My apologies. Really. I have been a bit of an arse. Been being super selfish and know several people are mad and disappointed in me. But, I am in a place where I need to put "me" first. In the end, we only have ourselves and our memories. I need to do what I'm doing to get through it all right now. My spiritual journey is mine, and mine alone. No one's judgment needed or wanted at all....

 

I'm also happy to announce that I have figured out a way to actually get to New Zealand. One word, WWOOF. Enough about that (for now). Onto a recipe! Woohoo! I know, shocking right!? A food blog with a food post? Weeee!

 

Vegetarian Mushroom Stroganoff. It's less than 50 degrees and am craving carbs. Big time. But, when it gets this cool, I can't make myself get out there and run. I really need to invest in a treadmill. Ugh.

So, I plopped this deliciousness onto gluten free pasta. But, hell. You can do whatever you'd like.

 

Serves: One Lady Lush Staying in this evening

 

Ingredients:

 

PASTA

2 TBS Garden Herb Butter

(or regular with a sprinkle of the following; parsley, chive and dill.

1/4 Cup White Onion-chopped

1 Garlic clove-minced

1 Cup Cremini Baby Bella Mushrooms-sliced

Olive Oil (a sprinkle)

1/4 Cup Organic Vegetable Broth

1/2 TBS Braggs Liquid Aminos

1 TBS Worcestershire Sauce

1/4 Cup (give or take) Half & Half

1/4 Cup Sour Cream

Freshly ground pepper to taste

Shredded Parm

Fresh Parsley or Green Onion (to make pretty and shit)

 

Boil a pot of water and cook pasta according to directions (duh).

 

Place Medium skillet on Med-Low. Add butter (dried herbs, if using them). Once melted, add the chopped onion, till translucent. Add the minced garlic. Sauté' a minute. Add the sliced mushrooms, sauté. If you need more moisture, add the Olive Oil at this point. Mix well. Add the broth. Turn heart up to Medium. Simmer till 1/2-3/4 of the broth is gone. Add the Liquid Aminos, Worcestershire, and cook down till almost all of the liquid is gone. Add Half & Half. Be careful, it may sputter a bit. Turn heat off and add sour cream. Add pepper to taste. I skipped the salt since the Liquid Aminos and Worcestershire is pretty salty already. Stir well and add more broth, sour cream or Half & Half as desired. Sprinkle with shredded Parm and fresh herbs.

Mine turned out pretty perfect.

 

*Pats self on back

 

Enjoy!

 

 

 I put my little tree up last night! It involves, cocktails, cupcakes and a (fortune) cookie. For luck...

 

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