I made a pleasant Galentine’s Day dinner last night sans the originally planned dreamy chocolate cake. Yes. Yes, I had planned to make a fabulous moist chocolate cake with sliced cinnamon bananas and mountains of heaping So Delicious Coco Whipped Cream to go alongside my Buffy and Cold Case marathons. In fact, my mouth still waters at the sumptuous concoction still swirling around in my Willy Wonka-n imagination, especially on this day where chocolate should rule the day. Alas the energy dwindled from a long day of library books and drawing on my litho stone for my CE printmaking class.
After I returned home from hours spent in the print shop, I stood in the kitchen, reflecting on cooking memories.
Traditional stroganoff at my childhood home was a rarity. It was one of those Hamburger Helper box type situations where Mom just added the meat and extra sour cream. We didn’t eat it often. I must say, however, it was a favorite pasta dish of mine next to the Fettuccine Alfredo and mac and cheese. There was something deliciously appealing about the combination of al deinte ribbon noodles coated in a light creamy sauce.
Also, I didn’t have vegan sour cream for my rotini styled in a stroganoff fashion. I don’t think it is absolutely necessary, but for one who wants to mimic tradition as much as possible perhaps it would be beneficial to have that on hand. In the meantime, the dish turned out splendidly well with a lovely savory sauce and charred crispy edged Brussels Sprouts.
As for dessert, there is always tomorrow for chocolate cake.
Mushroom Stroganoff With Charred Brussels Sprouts Ingredients and Preparation
2 cup rotini (or noodles)
2 tablespoon olive oil
1 teaspoon minced garlic
1 1/2 cup portobello mushrooms
2 tablespoon nutritional yeast
1 teaspoon turmeric
1 teaspoon onion powder
1/4 cup almond milk (or any other nondairy alternative)
1 teaspoon sea salt
1/4 teaspoon black pepper
2 cup frozen petite Brussels Sprouts
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
Prepare rotini according to package directions.
In a skillet combine olive oil, garlic, and mushrooms. Let cook for 5-7 minutes.
Add nutritional yeast. turmeric, onion powder, almond milk, salt, and pepper to seared mushrooms. Stir and simmer for an additional 7-10 minutes.
Remove from heat and blend with rotini pasta.
For Brussels Sprouts, bring them to a boil and drain.
Let skillet heat up with olive oil for a few seconds before adding the sprouts.
Add cumin, sea salt, and black pepper, turning them around every few minutes, watching for various sides to blacken.