Last Friday was our annual adventure to Greenfield Village for their Holiday Nights. We go with Good's Bro and & Sis-in-law and we always have a grand time....but first we must feast on food! This year I got to cook! I decided upon PPK Seitan Portobella Stroganoff , I'm not a fan of mushrooms but I thought I would give it a shot - and am I glad I did. The recipe calls for 3.5 cups of seitan, I used the left overs from the seitan crockpot roast I made earlier in the week. It was perfect for it! Here it is getting all crispy....
Of course, I changed the recipe a tiny bit....
For the mushrooms, I used baby Portobella, small whites, and Shiitake mix. I knew I could hand the Shiitake, so that is why I included them. I didn't know what cremini where, so I went with small white fungus.
For the soy milk, I substituted Tofuttii sour cream.
Here is how it turned out.....
Served with noodles and broccoli..
Verdict: I LOVE MUSHROOMS. Really truly, after this dish, I've even eaten stuffed ones! Oh, I'm still going to be a picky with the fungus, but I now no longer can't stand them! I made rice noodles for myself (cutting back on gluten) but I don't think next time I would make them for myself- just throw it on the broccoli, which was a great accompaniment...oh or a baked potato.Oh but next time I will cut the salt to just 1 tsp. I was the only one that thought it was salty, but since I'm the cook, I can do what I want.
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