Friends are a lot like mushrooms.
Filled with fungus.
No wait, that isn’t right!
There are plenty of them around, though the good ones take more time and patience to find.
Some are poisonous. You have to study what those look like.
Others will grow in unexpected places.
There are so many different varieties;
Offering different textures and flavors to each palate.
It’s hard to pinpoint which one is your favorite…
but you always know which one you can depend on the most.
A life filled with just one type of mushroom is a life poorly lived.
But most importantly, when you look at a mushroom, you cannot help but be in awe.
They are fascinating little creatures, aren’t they?
They just might make you smile…
So what does one do when they find themselves with way too many friends?
Make a stroganoff, that’s what!
Just throw them in a pot, cook them up and serve them over rice.
(((not actually condoning cannibalism here)))
Okay, now when I say mushrooms I really mean mushrooms.
No more simile talk.
Mushroom Stroganoff Recipe
- 1 Tb Earth Balance
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 c. veggie broth
- 2 c. mushrooms (use a variety if you want!)
- 1 carrot, chopped
- 1 Tb cognac (or red wine)
- 3 Tb Tofutti sour cream
- 1 Tb dijon mustard
- handful parsley to garnish, optional
- Melt the butter and place the onion, garlic, bay leaf and thyme sprigs into medium pot. Saute for 5 min.
- Add the cognac and allow the alcohol to burn off (2-4 min).
- Stir in carrot and mushrooms, allowing for all the veggies to coat with butter and herbs.
- Add vegetable broth and bring to a boil. Simmer uncovered on low heat for 10-15 minutes.
- At the end, at the sour cream and mustard. Stir until completely mixed in. Cook another 5 minutes.
- Discard thyme sprigs and bay leaf and serve over brown rice (I just heated up 2 frozen bags from Trader Joe’s to serve 4).
- Garnish with parsley and season with salt (it will need it!)