Mushroom Stroganoff

Tags

food, mushroom, noodles, stroganoff, vegetarian

One of my favorite vegetables in the world is mushrooms. Mushrooms of all kinds. That earthy flavor and tender texture is divine. I use mushrooms in almost anything that can take them- in chili, soup, stews, pastas, salads, on sandwiches, raw or cooked. I don’t understand people who don’t like them. Who are those people and what is wrong with them?!?

Mushroom Stroganoff

• 6 tbsp unsalted butter
• 1/4 cup onion, diced
• 2 garlic cloves, microplaned
• 2 lb. mixed fresh mushrooms, sliced (I used shiitake, crimini, and button)
• 2 tbsp all-purpose flour
• 1 cup dry white wine
• 1 cup chicken or vegetable broth
• 1 dash Worchestershire sauce
• 1/4 tsp beef bullion base
• 3/4 cup sour cream
• 2 tbsp minced fresh parsley
• Salt and freshly ground pepper, to taste
• Cooked egg noodles

In a large skillet over medium-high heat, melt the butter. Add the onion and sauté until lightly golden, 2 to 3 minutes. Add the mushrooms and cook until they have softened and reduced by at least half. Add the flour and stir. Add in the wine, broth, and Worchestershire sauce. cook until most of the alcohol has evaporated, about 2 minutes. Remove from the heat, and stir in the sour cream and the parsley. Season with salt and pepper. Serve over the egg noodles. Serves 4.

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Chicken Veggie Noodle Bowl

Tags

Asian, Dinner, Japanese, noodles, soba, Supper, vegetables

My junior year of college I had the privilege of traveling to Japan as a student craftsperson. At County Fair held on the grounds of Seisen Ryo (the hotel where we stayed), I demonstrated how to braid the brooms made at Berea College. The experience was life changing. I met amazing people, ate wonderful new foods, and was exposed to a fantastic culture.

Below: This plate was part a meal we were served at a traditional Japanese home during a traditional Japanese meal. Each were in season at the time. The grapes are as big as rubber bouncy balls.

Below: Fried pork served with grainy mustard.

Below: The most delicious thing I ate the whole time in Japan was this creamy vanilla pudding with fresh fig, kiwi, pear, and grapes topped with raspberry sauce. Unbelievably good!

Since coming back to the US, I have tried to incorporate some of Japanese food into my own menus. Soba, a noodle made of buckwheat, is a traditional Japanese ingredient I have access to in KY. When I ate it in Japan, it was prepared in a broth with scallions and mushrooms. Very filling and like a fancy version of ramen noodles.  Today’s recipe is one of the best ways I have found to serve soba.

Chicken Veggie Noodle Bowl

• 1 cup chicken broth
• 2 tbsp light soy sauce
• 2 tbsp cornstarch
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha (chili-garlic sauce found in the Asian section but excellent in many other cuisines)
• 2 tbsp vegetable oil
• 3/4 lb chicken tenders
• 1 1/4 lb baby bok choy
• 1 large onion, sliced
• 3 cloves garlic, sliced
• 1/2 lb snow peas
• 1 sweet pepper, sliced into strips
• 1/2 lb mushrooms of your choice
• 6 ounces of soba noodles, cooked according to package instructions
• 2 tsp sesame oil
• 1/4 cup sliced scallions

In a medium bowl, whisk together broth, soy sauce, cornstarch, hoisin, vinegar, and sriracha. Set aside. Heat a large nonstick skillet and add 1 tbsp. Saute chicken until no longer pink in the middle; set aside. In skillet, add second tbsp oil along with bok choy, onion, and garlic; stir fry for 3 minutes. Add snow peas and peppers and stir fry for about 4 minutes or until tender crisp. Cover part of the time. Stir in sauce and chicken. Bring to a simmer and cook until sauce starts to thicken or about 2 minutes. In a large serving bowl, combine soba and sesame oil. Toss in vegetable and chicken mixture. Garnish with scallions.  Makes 4 servings.