Serves two hungry people
I’m on a mission at the moment. A mission to be as productive, efficient, healthy and as successful as I was in my 20s. I want to do it all: Find a career doing something I actually want to do (read – designing self-sustaining tiny eco houses), get my fitness back to the ‘crazy’ level, pay off my debt, buy some land of my own, learn another language, travel to all the places I haven’t been yet, and eventually own my own restaurant. Plus, I’d like to live in a clean, organised house, minimalist house, wake up with enough time to do my hair and makeup, and eat well. I’m working full time, have started a business on the side, am back at the gym, have written a chore schedule that I intend to stick to, will be enrolling in German classes within the month, and have banned takeout more than once a month, amongst other things.
All of this means that I can’t spend as much time cooking during the week as I would like, and need to limit preparing meals to 30 minutes from start to finish. But I don’t want to eat toast, or processed foods, I’d like to maintain this blog and I still want it to taste damned good. And so, I have added a new category to this blog, to keep me true to my mission: Quick Weeknight Meals.
I’m kicking this off with the good old family favourite, stroganoff. Ridiculously easy, with minimal washing up, creamy and satisfying. Mushrooms are actually the best thing ever.
1 bag Swiss Brown or other full flavoured mushrooms, sliced (around 4 -5 cups if I had to guess)
2tbsp olive oil
5 cloves garlic, minced
1 large onion, chopped
3/4 cup cashews, soaked
3/4 cup vegetable stock (or vegan chicken or beef style)
1/4 cup porcini stock (available at Italian supermarkets)
1/4 – 1/3 cup lemon juice (to taste)
1/2tsp sweet smoked paprika
Heaps freshly ground black pepper
salt to taste if needed
Heat the oil in a pan over low heat and add the onion. Cook until browned, then add the garlic. Stir another minute, then add the mushrooms. Crank up the heat to med-high and brown the mushrooms. Cook until soft, then add the tamari and paprika. Continue to cook another few minutes, season with plenty of black pepper and reduce heat to low.
Meanwhile, place the stock, cashews and lemon juice into a high powered blender and blend until smooth. Pour into the mushrooms and stir well for a couple of minutes. It will thicken and reduce quickly. Season to taste and serve over pasta. I like to stir baby spinach into the pasta because greens. Garnish with parsley or chives.