We’ve already lightened up stroganoff with chicken and dill, but tonight, remove the meat altogether for a veg-friendly version of this Russian classic. Saute portabellas for the best textural and visual beef substitution until all their moisture is released, then enrobe these beauties in rich sour cream sauce enhanced with white wine, thyme and garlic. It’s the perfect winter meal to cap off 2014, before you steadfastly resolve to step away from all cream-based sauces … for at least a week. Get the recipe here.
-photo by Carmen Troesser
This article appears in December 2014.