Nikki of Conestoga College Presents: Vegetarian Mushroom Stroganoff
This year, Mushrooms Canada is taking part in a 5 week Student Placement Program with a local college. This gives one lucky student the opportunity to work along side me in my daily efforts to plan and implement our marketing strategies. So let’s get to know her a little bit.
I am excited to welcome Mushrooms Canada’s very first Guest Blogger, Nikki from Conestoga College.
Hello everyone my name is Nikki. I am a student at Conestoga College and I am just starting my 5 week Work Study Placement at Mushrooms Canada. I chose Mushrooms Canada because of two reasons: (1) I love mushrooms, (2) I am interested in Agricultural marketing. During my placement I am looking forward to seeing cooking video production, taking part in company discussion and using my creative skills to design new mushroom materials. I know that I will learn a lot about advertising & marketing in the agricultural sector from Brittany and am really excited about his opportunity. Thanks for having me as a trainee and I will keep you posted on how everything is going during my 5 weeks!
I have always liked mushrooms with dip, but since I don’t do the grocery shopping they don’t come around very often. I never really knew how to cook them, except sautéing them and add them to pasta, but Brittany has introduced me to all the delicious recipes they have on www.mushrooms.ca, and I can’t wait to make some of them! I am going to start using mushrooms in my everyday cooking because I just found out that they are surprisingly good for you; low cal, low fat and tons of vitamins, and hey, this gal’s gotta watch her weight 😉
8 oz whole fresh mixed Mushrooms 250 g
(white, crimini, portabella or shiitake)
2 tbsp vegetable oil 25 mL
1/2 cup sliced onion 125 mL
2 cloves garlic, minced 2
1 1/2 tsp minced fresh thyme (1/2 tsp/2 mL dried) 7 mL
1/2 tsp minced fresh rosemary (1/8 tsp/0.5 mL dried) 2 mL
1/2 cup Each vegetable broth and sherry 125 mL
1/2 cup low fat sour cream 125 mL
1 tsp Each cornstarch, Dijon mustard and tomato paste* 5 mL
1 tbsp minced chives (optional) 15 mL
Quarter the white and crimini mushrooms; remove stems from shiitake mushrooms. Slice shiitake and portabella mushrooms. In large skillet heat oil over medium heat. Sauté mushrooms, onion, garlic, thyme and rosemary for about 3-4 minutes or until softened. Add vegetable broth and sherry; bring to boil and cook over medium heat for 5 minutes. Meanwhile mix sour cream, cornstarch, mustard and tomato paste until smooth. Add to mushroom mixture, stirring constantly. Bring to boil stirring constantly and boil for 1-2 minutes or until slightly thickened. Serve over cooked noodles, rice or mashed potatoes. Garnish with chives if desired.
Makes 2 main course servings or 4 side dish servings .
*For convenience purchase tomato paste in a tube.
Recipe Adapted from Fleming Colleges’ entry into the Make it with Mushrooms Student Chef Challenge Fall 2007. Recipe received second place.