“Dear Ted, It’s “encyclopedia”, not “encyclopaedia”. You always pronounce things in the most pretentious way possible, and it makes you sound douchy, and not “douchay”.”
Mushroom “Stroganoff” Shells.
So I saw this recipe on Yahoo! http://shine.yahoo.com/channel/food/recipes/smoky-mushroom-stroganoff-538753/;_ylt=ArRIKSNo8LuN9Tysmqv7jSTkgKU5
and decided it looked yummy.
But I didn’t have egg noodles so I subbed medium whole wheat shells.
And I asked my mother to get me some mushrooms at the store and she brought back this random mix of sale mushrooms that included portobello, shiitake and porcini plus a few that I have never seen before. The mix also had two teeny tomatillos and one small jalapeno. This was a mistake. Stick with a mushroom you know well.
Then I decided I wanted to add a bit of cream. And screw the oil, flour and paprika.
So in the end, the Stroganoff part had to go into quotation marks. Here we go:
Half a box of whole wheat pasta shells
1 large package of mushrooms
2 cloves garlic
1 tablespoon butter
1 cup sour cream
1/2 cup of cream
3/4 cup water
Worcestershire sauce (however much you like!)
salt to taste, pepper to taste
1. Cook the pasta al dente (it will get a couple more minutes in the sauce so it should have a bit of resistance to the tooth) and drain.
2. Melt butter
3. Add cream, sour cream, Worcestershire sauce**
4. Let it reduce down
5. Add mushrooms (at this point, my mushrooms absorbed ALL the sauce! Eek!) So at this point, I also added the salt and pepper to make those mushrooms RELEASE MY SAUCE!
6. Quickly add the water.
7. Since these weren’t button mushrooms, at this point, I simmered for about 30 minutes just to soften these mushrooms up)
8. **So this is a decision you make for yourself at this point. Raw garlic is super good for you in so many ways. But its strong, taste-wise. Since I could use a good immune boost this week, I threw it in about 4 minutes before it was done, so it would be 95% raw. The other option is to add it with the cream and sour cream so it has time to cook down, be less potent.
9. When the mushrooms have gotten nom nom nommy (again, at least 30 minutes for me, about 10 for button), add the pasta and toss. Give it about a minute, maybe two to really mesh together then my favorite step.
10. QC it! (QC= Quality Control) Then serve and enjoy :)
Things I would change for next time:
- Better mushrooms
- I’d cook the mushrooms first in the butter, then add the cream and sour cream.
- Less garlic (it totally overpowered everything!) but at least its good for me :)
Hope you enjoy trying it at home
<3…can’t wait for Bonnaroo.
Ok so.
I wasn’t going to get one of these. Nu-uh no way.
But then there was a Nano on the line…whatever, here I am.
And I think I’ll use it. Really.
This will be the happy little home of my cooking/baking escapades.
And the ones I remember to photograph will even have pictures attached.
So ya know, if you are REALLY bored and want to look at the awesome quality pictures my phone takes and see how I manage to both be a disaster and master in the kitchen, you can come giggle at me here.
wanna win this?
I’m giving away this sexy purple iPod nano because its old
but at the same time brand newI never bothered to open it because I have an iPhone and I never got round to selling it before the new one came out making this one suddenly useless.
To win it all you have to do is:
- REBLOG
- FOLLOW ME
Its that simple
I’ll announce the winner …. lets say …. march 15th
…unless this totally fails and gets like 100 notes in which case ill feed the iPod to my dog
