19 August 2010

Vegetarian Mushroom Stroganoff
Preparation Time: 12 mins. Cooking Time: 12 mins.

The inspiration for this recipe came from a need for a vegetarian alternative to the classic beef stroganoff. Brown mushrooms give a stronger flavour and portabellas give a meat-like texture.


8 oz whole fresh mixed Mushrooms (white, crimini, portabella or shiitake)
2 tbsp vegetable oil
1/2 cup sliced onion
2 cloves garlic, minced
1 1/2 tsp minced fresh thyme (1/2 tsp/2 mL dried)
1/2 tsp minced fresh rosemary (1/8 tsp/0.5 mL dried) 2 mL
1/2 cup Each vegetable broth and sherry
1/2 cup low fat sour cream
1 tsp Each cornstarch, Dijon mustard and tomato paste*
1 tbsp minced chives (optional)


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.

Italian Style Stuffed Peppers
Preparation Time: 20 mins. Cooking Time: 18 mins.
Italian Style Stuffed Peppers

A wonderful vegetarian meal or side dish that can be microwaved if you prefer.

Budget Friendly: Under $2.50 per serving


2 large red, yellow or green peppers
2 tbsp olive oil
1/4 cup Each diced celery and onion
1 lb. mushrooms, finely chopped
4 cloves garlic, minced
1/2 cup dry bread crumbs
1/4 cup Each grated Parmesan cheese and ketchup
1 tsp Each dried basil and oregano
1 cup grated mozzarella or crumbled feta, divided


Cut peppers in half lengthwise and carefully scoop out seeds. In large skillet heat oil over medium heat, sauté celery and onion for 1-2 minutes, or until softened. Add mushrooms and sauté another 3-4 minutes or until starting to brown; stir in garlic and remove from heat. Stir in breadcrumbs, Parmesan, ketchup, basil, oregano and half the mozzarella. Spoon mixture into peppers and place in shallow baking pan or casserole. Bake 15 –18 minutes in 400°F (200°C) oven or until peppers are tender; sprinkle with remaining mozzarella. Return to oven 1-2 minutes just to melt cheese.

Makes 4 servings

Tip: Chop celery, onion and mushrooms in food processor to save time.

Variation: Add ½ cup (125 mL) chopped green or black olives.

Microwave Method: Place stuffed peppers in shallow microwaveable casserole, cover and cook on high for 5-8 minutes or until softened and heated through (time varies depending on size of peppers and wattage of oven) top with cheese and microwave on medium for 1-2 minutes to melt cheese.