Lucky Dinner Guests!

I made this Lowfat Apple Tart for our dinner guests last Thursday and it was a hit! I followed the recipe exactly because I'm still not that confident of a baker. I thought the filling was great but the crust was too dry. Guy disagreed and thought it was perfect to go with coffee/tea. Try it for yourself! The website errors out and you can't save/comment on/view the recipe if you are logged in to eatbetteramerica.com.

Mushroom Potato Stroganoff from The Cheese Factory Restaurant Cookbook

¾ C whole milk

1 bay leaf

¼ C dried shitake mushrooms, stems removed

1 large potato, peeled and diced into ¼ in cubes

1 lb white button mushrooms

4 T butter

1 ½ C diced onion

1 T fresh garlic, minced

1/3 C flour

2 t salt

1 t ground white pepper

1/3 C red wine

1 C water

1 T vegetarian beef flavored powder OR soy sauce

1/3 C tomato juice

2 T Worcestershire sauce

1 C sour cream

½ t ground nutmeg

1 t paprika

Heat milk, bay leaf in small pan. Add shitakes. Cover and sit for 20 min. Drain. Reserve milk. Mince mushrooms.

Cook potatoes in salted water until just fork tender. Drain and set aside.

Slice ¼ of the Mushrooms, quarter ¼ of the mushrooms, and break apart remaining mushrooms to give better texture in the sauce.

Melt butter in the pan. Saute onion & garlic until light brown. Add flour, salt, and pepper, stirring for ½ min.

Add wine, water, beef flavor/soy, tomato juice, reserved milk to pot. Stir until well incorporated.

Bring to a boil. Add all of the mushrooms, including the shitakis and the potatoes.

Simmer 10 minutes until mushrooms are tender.

Remove from heat. Add sourcream, nutmeg and paprika. Add additional salt, if needed.

Serve over egg noodles. Keeps well for about a week.


Friday night dinner guests enjoyed Yankee Pot Roast  which is just perfectly savory and spicy!
Too bad all the leftovers are gone!