MEATLESS STROGANOFF

Quantities for this recipe will be defined by the number of servings needed. Be flexible, this can be re-heated without a problem. I strongly suggest cooking the pasta as needed, as pasta can be difficult to re-heat. Most importantly, have fun and enjoy good food!!

Olive oil for the richest “nutty” flavor (canola or other oils can be substituted with no compromise in flavor or texture, simply absent the slight nutty flavor)

Other ingredients:
Fine diced onion, chopped fresh broccoli, or any other veggies one might prefer to use and thing other than bitter green veggies.
Minced garlic (best if you do it your self, or this can be purchased as a refrigerated product, be aware that various citrus acids are used to preserve color) Use a garlic press if you do it your self.
A variety of mushrooms: button, cremini, (mini portabella), oyster, any others might be of interest, simply make sure they are rinsed and no sand or other “material” that is not desirable is removed.
White wine is optional, this ads a significant level of richness to the finished product. You do not need much, and the alcohol evaporates in a short time, leaving only the condensed flavor.
Tomato paste
Low fat milk (or cream if you prefer)
Flour
Pasta, take your choice: fettuccini, noodles, elbow mac, what ever your heart desires! There are no hard and fast rules. Simply cook with the recommended method
Chopped parsley (flat leaf Italian works the best, and you can use what you have on hand)

Method:
Cook onions until translucent, add the broccoli and or other veggies, cook until bright color is obvious, (a very few moments) and add garlic, cook for a few more seconds (do not over cook the garlic, it will get bitter). Remove all and add to the same pan the ‘shrooms of choice are in, cook to reduce the liquid by about half, drain, and reserve. DO NOT DICARD THIS LIQUID…. YOU WILL WANT IT LATER, WAIT AND SEE…)
Heat the ‘shroom liquid, add wine and tomato paste and bring to a low simmer, go slow. You do not want to burn the tom paste!
Here is where one can become creative. If you have prepared ROUX (see recipe) use that and eliminate the recommended flour Add the milk or cream, bring to a low simmer, add the roux. If not, then, mix enough milk with the flour to create“slurry” which is a very thin gravy consistency and add to the heated liquid. I prefer using the ROUX.
Continue to cook slowly, when the “gravy” comes t a boil, you will know how thick it going to be.
Add all the remaining ingredients and taste for seasoning, adjust and serve over the pasta.
Allen McQuinn
Rockford, IL