The Collins dictionary defines comfort food as something enjoyable to eat that makes the eater feel better emotionally. Would you agree? And if you’re anything like me, mushroom stroganoff ranks in my top five comfort foods.
Everyone has their own description of comfort food and mine is slightly different than Collins:
You step in out of the cold on a chilly winter evening. You sigh as you take off your boots. . You hang your coat in the closet and begin to notice the subtle scent of cream and mushrooms welcome you home. It lures toward the kitchen. Anticipation builds and you see mushroom stroganoff simmering on the stove. Your mouth begins to water so you snatch a fork and steal a taste. You feel wrapped in a warm hug. And you know you’re home.
But are mushrooms actually good for you? They’re a source of selenium, potassium and the B vitamins niacin, pantothenic acid and riboflavin. Selenium is an antioxidant that can protect your body from cell damage, and the remaining micronutrients can help boost your immune system. It’s worth mentioning that mushrooms are considered a meat substitute because of its “meaty” texture and umami flavour, even though they provide a nutritional breakdown that’s different from meat.
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 10 to 15 minutes
Cook Time: 15 minutes
Total Time: 25 to 30 minutes
Number of Servings: 4 to 6
3/4 pound (340 grams) gluten-free penne
3 tbsp (45 mL) garlic-infused oil
3 green onions, chopped (green stems only)
1 garlic clove
1 pound (450 grams) mushrooms
2 cups (500 mL) low sodium vegetable broth
1 tbsp (15 mL) Worcestershire sauce (omit if vegetarian and add 1 more tbsp of Bragg sauce)
2 tbsp (30 mL ) Bragg sauce
3-½ tbsp (55 mL) gluten-free flour blend
2 sprigs thyme
½ cup (125 mL) lactose-free sour cream
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
½ cup (125 mL) Parmesan cheese, shredded
Cook gluten-free penne according to package instructions.
In a large pan, pour 1 tablespoon (15 mL) of garlic-infused oil into a large pan over medium-high heat.
Add green onions and garlic to pan. Sauté for 1 to 2 minutes, stirring occasionally.
Add the remaining 2 tablespoons (30 mL) garlic infused oil, garlic and mushrooms. Stir to combine. Continue sauteing for 5 minutes, until the mushrooms are cooked and tender.
In a separate bowl, whisk together the vegetable stock, Worcestershire sauce (if using), Bragg sauce and flour until smooth. Add thyme. Pour the vegetable stock mixture into the pan. Stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened.
Stir the sour cream evenly into the sauce. Taste, and season with salt and pepper.
Pour sauce over the gluten-free penne.
Stir in Parmesan cheese into the mushroom stroganoff until the cheese is combined.
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