mushroom stroganoff & a miracle.

first & foremost.. HAPPY 10-10-10! what a day. I love numbers.

it makes me happy that so many things are OK. if you missed the comments from my last post, check them out. it’s OK, I’ll wait.

finished? good.

now, onto today’s post!

yesterday, marshall & I enjoyed our second-to-last trip to the farmers’ market. sad. but fun!

there is a cookie shop in salt lake city called my dough girl.

I hear everyone rave about the cookies but had never tried them myself. they had a booth at the market, so marshall bought two.. each cookie was $2 a pop! and they were small.

I decided that these better be some seriously tasty cookies.

the cute part is that each cookie is named with a girl’s name.  this was the peanut butter chocolate one, but the name for it is the “Penelope” love that!

okay, it was $2 tasty. it was definitely one of the best peanut butter cookies I have ever had.

I didn’t catch the name of this second one, but it was cherry and chocolate filled. it reminded me of black forest cake. I didn’t love it—it was a tad too sweet and sugary for me.

our market stash:

peaches, honeycrisp apples, pears, a squash, lemon blyueberry granola, basil and this really awesome lemon spinach.. you bite into a leaf and it tastes like a lemon! I can’t wait to mess around with it!

after the market we were going to go to the waffle house I mentioned, but marshall decided he felt more like a sandwich. we headed across the street from the market to tony caputo’s deli.

I ordered the soup of the day, a green salad and a roll.

delicious. this was no mechanically separated chicken! thanks for the heads up, mama pea.

lovely lunch!

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shifting gears.. we got home and I got to work on a new recipe.  marx foods recently sent me an array of wild mushrooms.

I was sent these mushrooms, free of charge, to create a recipe. the four types of wild mushrooms sent were: black trumpet, chanterelle, porcini and matsutake. first, I smelled each variety.

they all smelled very different, but I believed that mixing them all together would work well in the dish I had in mind.

because the mushrooms came to me dry, I had to reconstitute them.  to do this, I placed the mushrooms in a bowl and covered them in boiling water.

while they were soaking, I got to work on my recipe: mushroom stroganoff.

I have never made a stroganoff myself, but I have never met a stroganoff I didn’t like.  I also have never met one that was healthy, so I decided to break the mold and make up a healthier mushroom stroganoff.

ingredients:

• 12 oz whole wheat wide noodles
• 1 lb lean ground turkey
• 2 TB extra virgin olive oil, divided
• 3 cloves garlic, grated
• 2 tsp fresh thyme
• 2 cups shallots, sliced thin
• 1.5 cups white wine
• 1.5-2 cups dried wild mushrooms, reconstituted and diced (I obviously used the four described above)
• 3 cups mushroom broth from reconstitution
• 1/2 cup skim milk
• 2 tsp corn starch
• 1.5 cups 0% greek yogurt, plus more for garnish
• ground sea salt & black pepper, to taste

directions:

grab an apron and a glass of wine.

boil a large pot of water. cook noodles according to package directions and set aside.

heat 1 TB olive oil, garlic and thyme in a deep skillet over medium-high heat.

add shallots.

let the shallots cook for quite awhile. when they begin to brown and start sticking to the pan, pour in your wine to deglaze the pan.

by now, your mushrooms should be nice and soft. drain the juices they are in.. but make sure to keep the broth! you are going to use it.

dice the mushrooms.

add the mushrooms to the pan along with 2 cups of mushroom broth.

these are going to need to simmer for awhile. turn the heat to just below medium and then get started on your turkey.

in a separate skillet, heat 1 TB olive oil over medium-high heat. add your turkey burger and the remaining cup of mushroom broth. throw in some salt and pepper while you are at it.

brown the burger. when it is cooked through, you can drain any excess liquid. go ahead and add the ground turkey to the mushroom mix.

next, add your milk. I missed the photo of this one, apparently.  pour in the milk and add the corn starch. mix well and let that thicken up.

once the sauce is thick, add your greek yogurt. season with salt and pepper to taste.

mix it up and let it warm through. remove from heat promptly so it stays creamy. garnish with a dollop of yogurt and some chives if you want to get fancy!

serve a portion of stroganoff over a portion of noodles.

enjoy!

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we had kristen and rory over for dinner. to go with the stroganoff, I made a salad with romaine, cucumbers, grape tomatoes and shaved parmesan and steamed carrots & broccolini as a side dish.

my plate:

the star of the show:

the stroganoff was delicious. that is proof right there that you can lighten up any dish and it will still taste great!

oh, and the miracle?

marshall ate the mushroom stroganoff. not only that.. marshall LOVED the mushroom stroganoff. guess what? marshall went back for SECONDS of the mushroom stroganoff.

people.. do you realize what I am saying? my husband, hater or all things mushroom, devoured this meal. and loved it. he said that the mushrooms didn’t “taste gross like the mushrooms you usually use.”

there is definitely a lot to be said about different varieties of mushrooms. they all taste different, smell different and have different textures. maybe I’ve got a fungus lover on my hands, after all.

marx foods must be doing something right. or maybe it was the wine either way, special thanks to marx foods for the mushrooms!

I’ve got more to say, but this post is L-O-N-G. I will be back later with more recipes and rambles!

Qs~

1. let’s talk fungus. do you like mushrooms? what is your favorite kind of mushroom? do you prefer them raw or cooked?

2. what’s the most $$$ you would pay for a cookie?

xo. janetha g.

Tagged as: caputos, farmers market, marx foods, mushroom stroganoff, mushrooms, out to eat, product review, recipe, soup & salad