DAY 3: Mushroom Stroganoff & Cooked Carrots

Mushroom Stroganoff

  • 6 oz pasta

  • 2 medium shallots, minced

  • 3 Tbsp olive oil

  • 3 garlic cloves, minced

  • 1 Tbsp fresh thyme leaves

  • 1 tsp sea salt

  • 1/8 tsp black pepper

  • 1 tsp dry mustard

  • 2 tsp Worcestershire sauce (optional)

  • ½ lb portabellas, sliced

  • ½ lb criminis, sliced

  • ¼ lb shiitakes, sliced

  • 1 ½ cups veggie stock

  • ½ cup red wine

  • 2 Tbsp flour

  • 1 cup sour cream

  • 2 Tbsp butter

Instructions

Prepare pasta according to package directions; drain and set aside. Cook shallots in oil until soft, about 4 minutes. Add garlic, saute’ 2 minutes.  Add thyme, salt, pepper, mustard, and Worcestershire sauce; cook 1 minute more.  Add mushrooms; cook over low heat about 5 minutes. Add stock and wine and cook over low heat for 30 minutes. Mix flour and sour cream together and set aside. Stir butter into mushroom mixture. When melted, add sour cream mixture and reheat over low heat. Do not boil. Remove half of sauce and refrigerate for Day 4. Stir cooked pasta into remaining sauce and heat to desired temperature.

Cooked Carrots

Instructions

Peel and slice carrots. Place in salted water and boil 10 minutes or to desired finish. Save ½ for Shepherd’s Pie.

Save for later: ½ recipe Mushroom Stroganoff, ½ recipe cooked carrots.