I chowed down on so many delicious things over the weekend, including a big bowl of this umami-rich mushroom stroganoff with golden egg bonnetti noodles. (Talk about a fast and flavorful meal!) It was a treat after eating polenta-crusted deep dish quiche for days.
Other stuff I indulged in:
- Quesabirria, a cauliflower and mushroom taco, and hand cut tortilla chips with queso dip and three kinds of salsa from Suavecito Birria & Tacos
- Za’atar man’oushe with tomatoes, cucumber and mint from Reem’s Mission (I’m inspired to finally tackle Reem’s famous flatbread recipe now.)
- Korean fried chicken (with sweet and spicy and soy garlic sauce) from The Chicken Lab at the San Mateo Food Mall
Then, on Sunday, I met up with my parents to have lunch at Pineapple Thai. We feasted on:
- Crispy garlic smelt fish
- Two orders of pad thai (one with grilled beef flank and the other with vegetables and tofu)
- Pad see u with prawns
- Gang kyo wan “green curry” with ground pork over (jasmine and sticky) rice
I also surprised my mom with a homemade chocolate chess pie for Mother’s Day. She loved it! The crust came out perfectly golden and flaky and the filling was sinfully rich and gooey. Thankfully, she sent me home with a fat slice to enjoy at my leisure. 🙂
Recipe adapted from The New York Times.
Mushroom Stroganoff
Makes 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- kosher salt, to taste
- 1½ pounds mushrooms (see notes)
- 2 garlic cloves, minced
- 2 sprigs fresh thyme
- ½ cup white wine
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1½ teaspoons Dijon mustard
- ½ cup sour cream
- freshly ground black pepper, to taste
- 8 ounces egg noodles
- chopped fresh chives and sweet paprika (for finish, optional)
Instructions
- In a large pot, heat olive oil over medium-high heat. Add onion, season with salt and cook, stirring occasionally, until softened, about 3 minutes.
- Add mushrooms, garlic and thyme and stir to combine. Cook, without stirring, until the mushrooms start to brown on the bottom, about 3 minutes. Stir mushrooms. Cook, stirring occasionally, for another 5 minutes.
- Add wine and cook, stirring constantly, for 1 minute.
- Add vegetable broth and soy sauce and cook, stirring occasionally, until slightly thickened, 5-7 minutes.
- Remove from heat and discard thyme stems. Stir in Dijon mustard and sour cream. Season with additional salt and pepper to taste.
- Bring a medium pot of salted water to a boil. Cook egg noodles until al dente according to package directions. Using a slotted spoon, transfer cooked noodles to pot with sauce and stir to combine.
- Garnish with chives and sweet paprika, if using.
Notes
I used a mix of baby shiitake (stems removed) and cremini (stems removed and torn into quarters) mushrooms.
