posted by RisaG
* Exported from MasterCook *
Mexican Stroganoff
Recipe By : Hot and Spicy and Meatless by D. DeWitt, M.Wilan and M. Stock
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Noodles
Sauces
Amount Measure Ingredient, Preparation Method
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3 tbsp. olive oil
1 onion, diced
1 lb. button mushrooms, washed and sliced
1/8 oz. dried porcini mushrooms, rehydrated, rinsed and diced
3 tbsp. flour
1/4 cup dry white wine
3/4 cup vegetable stock
1 clove garlic, minced
1/2 tsp. thyme
1/2 tsp. dried basil
2 tbsp. hot Hungarian paprika
2 tsp. New Mexican chile powder
3 tbsp. fresh parsley, chopped
2 tbsp. fresh chives, minced
2 cups low fat sour cream
12 oz. wide noodles, cooked
Heat olive oil in a large skillet, add onion, and saute for a minute.
Add all mushrooms and saute for a minute or two until only some of mushroom juice is left.
Sprinkle mixture with flour and toss lightly until vegetables are evenly coated
Add wine and stock, stirring until mixture starts to thicken.
Reduce heat to a simmer and add garlic, thyme, basil, paprika, and chile powder.
Cover and let mixture simmer for about 15 minutes to blend flavors.
Check to see there is enough liquid in skillet; if more is needed, thin with more stock or wine.
Add parsley, chives, and sour cream, stirring thoroughly. Do not let mixture boil. Add salt and pepper to taste.
Serve over wide noodles and garnish with more parsley if desired.