The chill in the air has brought about another round of fruiting for mushroom logs. Adapted from The Candle Cafe Cookbook, this recipe takes full advantage of the flavor and protein packed in these capped little morsels.
1 pound mushrooms (portobella recommended for meaty flavor)
1 cup milk/ unsweetened soymilk
1 tbs mustard
1/2 cup chopped fresh chives (less for dried)
Pinch dried parsley
pinch dried dill
1 spring thyme
1 bay leaf
1 tbs unbleached flour
2 tbs margarine or butter
3 garlic cloves, chopped
1 onion, chopped
salt, pepper to taste
1 pound noodles
In a large saucepan, heat 2 tbs oil.
Stir in the flour, then add margarine and spices.
Heat this for 2-3 minutes before adding mushrooms, mustard and soymilk.
Simmer for 20 minutes.
Boil 1 pound noodles, drain.
Remove bay leaf before spooning Stroganoff over noodles.
Enjoy!
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