Food Friday

 hi! i , cooked! finally! it was my roommate's birthday, but she was bed ridden with migraine. she had previous plans to cook dinner with another friend of ours, but i saw a recipe for Portabello Stroganoff that Mellow Moods had posted on their facebook and i could not for the life of me, stop wanting to eat it! so i took the bulls by the horns and started to make it...luckily, my roommate felt better and we sat down for a nice quite dinner.

Portabello Stroganoff (recipe via Mellow Moods)

1/4 cup sour cream
1/4 cup unflavored yogurt
1 teaspoon Dijon mustard
2 tablespoons dried or fresh dill
1/8 teaspoon salt, or to taste
pepper to taste
6 medium portobello mushrooms (5 to 6 inches in diameter; 1 1/4 pounds total)
2 tablespoons butter or margerine
2 tablespoons minced onion
2 tablespoons all-purpose flour
1/2-3/4 cup vegetable broth

**We like to serve over noodles (egg noodles, veggie bow tie noodles, rigatoni, etc.)**
So put some noodles on to boil before you start the rest:

1.) mix sour cream, yogurt, mustard, dill, salt, and pepper. sit aside.
2.) slice mushrooms into long thin strips (1/4 inch think or so)
3.) In a large skillet, melt butter over medium heat. Add mushrooms and onion; cook, stirring, until soft, about 6 minutes.
4.) Stir in flour until absorbed. Stir in the broth to deglaze the pan. Cook, stirring, until broth boils. Stir in sour cream mixture. Cook, stirring, about 1 minute longer.

Serves:4  Prepare time: 15 minutes.

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i had to improvise and made it vegan with coconut milk because i forgot to pick up some yogurt. those of you who know me, know that i'm pretty skeptical about vegan food at first, but it turned out really well, although it took me more than 20 minutes for me to make (because i am slow and i get frantic when i cook). the girls liked it, but the true test is if the real vegan, Lacey, approves. i gave her some leftovers for dinner today, but i have yet to her from her. we will see what she thinks!