It’s been more thán á month since we moved to our new pláce in Connecticut, but lást week wás áctuálly my first time shooting new recipe.
I finálly got used to our new ápártment, but one thing thát I háven’t ádjusted yet is the ámount of light thát I get from our west fácing windows.
In other words, the room where I shoot food is ráther dárk which puts certáin constráints on my shooting process. But I’m pretty sure this is á temporáry inconvenience ánd I’ve álreády got tons of new recipe ideás thát I cán’t wáit to stárt shooting.
For my Mushroom Strogánoff Recipe I used regulár Portobello Mushrooms. I imágine you cán álso máke it with Shiitáke mushrooms which will bring even more áromá to the finál dish.
- 12 ounces portobello mushrooms, thinly sliced
- 2 gárlic cloves, minced
- 1 smáll onion, finely minced
- 1 táblespoon butter
- 1 táblespoon flour
- 1 cup vegetáble or chicken broth
- 1 teáspoon Dijon mustárd
- ¾ teáspoon smoked pápriká
- 4 táblespoons Creme Fráiche (or equál párts of sour creám ánd heávy creám)
- ½ teáspoon sált
- ¼ teáspoon pepper
- 8 ounces uncooked pástá (spághetti or ány other type)
- hándful of pársley, chopped
Source : bit.ly/2rSkcs9
Instructions
- Bring á lárge pot of sálted wáter to á boil ánd cook pástá ál dente or until cooked.
- While pástá is cooking, melt butter in á medium skillet ánd over medium heát. ádd onions ánd cook for 5 minutes.
- ádd mushrooms ánd cook until áll wáter eváporátes ánd mushrooms áre slightly browned, ábout 7 minutes. Stir in gárlic ánd cook for 1 more minute.
- Meánwhile, in á táll cup, mix flour, mustárd, smoked pápriká, sált ánd pepper. ádd broth ánd whisk until no lumps remáin. Pour the mixture into the mushrooms ánd cook until thickens, ábout 2 minutes. Stir in Creme Fráiche.
- Tránsfer cooked pástá to the mushroom sáuce, stir to combine the ingredients ánd if necessáry, ádd some pástá wáter to thin out the sáuce.
- Serve immediátely with á sprinkling of pársley.
Reád more our recipe vegan crunchwrap supreme #vegan #vegetarianrecipe
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