mushroom stroganoff

when i was younger it was a rare occasion that my mom would treat us to a box of hamburger helper- more often than not it was  when my dad went off to his boys only camping weekend in the fall and us girls where home for our own girls weekend. it was tradition for us to go to the grocery store and pick out any item our hearts desired for dinner - our 2 top picks. hamburger helper and chicken pot pie; why these 2 things you ask? first my dad loathes peas and pre-made chicken pot pies ALWAYS has peas & he thinks hamburger helper is disgusting. growing up i never paid any attention to ingredients, my mom cooked 90% of our meals from scratch, convenience foods for dinner were far and few between. once i grew up a bit i realized hamburger helper was filled with not to good for you ingredients along with more ingredients than i care to count. so i graduated to the grown up version- annie's homegrown beef stroganoff, at $4.79 a box it was a bit more than i wanted to pay. thus deciding how hard could it be to recreate the same meal- come to find out, not hard at all

mushrooms, pasta, peas,shallots & almond milk are the basic ingredients of this recipe

simple, good for you ingredients that won't cost you

a arm and a leg

 this recipe comes together very quickly - about 5 minutes worth of prep and 10-12 minutes of cooking. a wholesome dinner on the table in under 20 minutes

 fun spiral shaped cavatappi pasta is great for this dish- holds the sauce well and compliments the peas and baby bellas. if i was making this for one (translates to me) i would use spelt or quinoa pasta- justin isn't a fan of whole wheat pasta so i did it up old school just for him i use arrowroot powder to thicken the sauce, which avoids adding extra fat. you could use flour & butter or make a quick slurry with cornstarch & water, your call but i vote arrowroot. arrowroot powder can be found in natural food store; if you are local, Sunflower Natural Foods does carry arrowroot in the bulk spice area of the store. arrowroot powder is pretty amazing, if you get a chance show it some love

you will need:

• 1 tsp olive or coconut oil
• 2 shallots cut in half then sliced into 1/2 moons
• 5oz baby bella mushrooms or more sliced (this is what i had on hand)
• jigger of sherry
• 1 cup frozen peas- use fresh if you have em'
• 8oz cavatappi pasta or another pasta shape whole grain or not
• 1 cup veggie stock ( i used homemade)
• 2 1/4 cups almond or soy milk
• salt
• white pepper - sub in regular if you do not have white
• veggie crumbles (optional)
• 1 tbsp arrowroot powder mixed with 3 tbsp cold water

Assembly:

• slice your shallots & mushrooms
• in a large skillet heat oil over medium/high heat
• saute shallots for about 1 minute, add mushrooms and saute until nice and brown. i like help the mushrooms sweat it out a bit so i add a bit of salt,
• about half through cooking add a swirl or jigger of sherry
• season with salt & pepper
• add veggie broth, milk and pasta, bring to a boil
• cover and reduce to a simmer- cook 10-12 minutes
• add peas & veggie crumbles if using
• cover and cook for 2-3 minutes until peas and crumbles are warmed through
• mix 1 tablespoon of arrowroot and 3 tablespoons of cold water in a separate bowl; mix well add to the stroganoff. 
• after the arrowroot has been added the mixture will quickly thicken

if you happen to have some sour cream on hand toss it in at the very end, it adds a nice creaminess to the final dish

 

Print this recipe!