Stroganott – Mushrooms, Sweet Potatoes & Spinach In Cashew Sauce

My objective was to pattern this dish after stroganoff using mushrooms in place of beef and sweet potatoes instead of noodles. Therefor, stroganoff it is not.

I used a mandoline to cut the sweet potato into slices. then cut the slices into strips with a knife.* The sweet potato strips were soaked in water with a splash of vinegar to prevent oxidation and discoloration until they were needed.

*In hindsight I would have preferred the slices to have been thinner and the strips narrower. Using carrots instead of sweet potato could have been a good choice too.

stroganott

 

With a little olive oil in the pan I sautéed onion, garlic, celery and leek with a sprinkle of kosher salt.

stroganott

 

Over the last couple months dried shiitake mushrooms have been macerating in 50% (100 proof) alcohol to make a mushroom flavor extract for use in cooking. I added some of these mushrooms to the pan and set them aflame to burn off the alcohol. Setting it on fire was not at all necessary because the cooking process would have dissipated the alcohol anyway. It must have been the little boy that still inhabits a 65 year old body.

stroganott

stroganott

 

The flames were clearly visible to the eye but the camera didn’t pick up the image very well. The little boy I just mentioned turned off the kitchen light to get a better shot.

 

stroganott

 

I stirred the flaming mushrooms with the other ingredients and added a couple of fresh mushrooms that were hanging around unused from another project.

stroganott

stroganott

 

After a few more minutes of cooking I added the sweet potato strips and a couple splashes of my homemade mushroom ketchup  then covered the pan with a lid.

stroganott

stroganott

 

Thyme, powdered rosemary, sage and powdered shiitake mushrooms were added for seasoning.

stroganott

stroganott

stroganott

 

Chopped spinach was added next, and cooking continued under a lid for a few more minutes.

stroganott

stroganott

stroganott

 

I poured boiling water over raw cashews and let them soak for a few minutes before blending to a creamy slurry. This was added to the ingredients in the pan and stirred.

stroganott

stroganott

 

After tasting I determined that more salt was needed. I added the manufactured mushroom ketchup because it is saltier than my homemade version.

mushroom ketchup

stroganott

 

This was served over brown rice.

 

stroganott



 

 

 

 

 


4 thoughts on “Stroganott – Mushrooms, Sweet Potatoes & Spinach In Cashew Sauce

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