Saturday, July 20, 2019

RECIPE: Mushroom, Aduki and Onion Stroganoff

This recipe is from the cookbook, A Taste of Russia, by Darra Goldstein.  The original recipe calls for beef tenderloin but for vegetarians, I make this with mushrooms instead of beef and add 1/2 c. of aduki beans.

Mushroom, Aduki and Onion Stroganoff
Serves 4

  • 2 pounds mushrooms
  • 4 T. ghee
  • 1 large yellow onion
  • 2 t. mustard (dry or Dijon)
  • 1 c. onion broth
  • 1/2 c. sour cream
  • 1/2 cooked aduki beans, rinsed

Clean the mushrooms and slice 1/4" thick. 

Peel and halve the onion, slice 1/4" thick, and halve the slices.

In a large saute pan, melt 2 T. ghee over med-high and saute the onion until soft and barely golden. Remove to a bowl.

Melt the remaining 2 T ghee, add the mushrooms and saute until soft and lightly browned.  

Return the onions to the pan and add the onion broth.  Cook stirring until the broth is reduced to 1/2 cup.  Reduce heat to low.

Stir the mustard into the sour cream, then add the mixture to the pan with the mushrooms and onions.  Stir in the aduki beans. 

Raise the heat to medium and heat through but do not boil.  Season to taste.

The recipe directs you to serve stroganoff with french fries but we normally serve it with fettucini noodles.

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