I made this recipe for a family birthday dinner for my mother-in-law when she celebrated her 84th birthday. James's siblings and families were here, as well as our own kids and granddaughter. We had a wonderful time, not least because of sister-in-law Pat's fabulous carrot cake.
What to serve? That had been my question for several days. I needed something a bit different, but not too different. Ken Bergeron's Professional Vegetarian Cooking came in handy once again, especially since I was cooking for twelve.
The Hungarian-style mushrooms sounded good. I made a couple of alterations in the recipe, since we don't have any objection to dairy products. I served it over buttered noodles. I'd taken the precaution of heating up some spaghetti sauce in case there was a mushroom-hater in the bunch, and sure enough, one diner did have the sauce over her noodles.
I went Eastern European and served the dish with sauerkraut and sliced buttered beets, knowing that my mother-in-law likes fresh beets. I also cooked up some green beans, our own home-grown ones that I'd frozen last summer, since not everyone likes beets. Jim even bought some Eastern European beers to go with the feast. But this would go beautifully with just about any salad and/or veggie you'd care to serve.
I've cut the recipe in half here, since you may not need 10 servings (I'd made one-and-a-half recipes of the 10-serving version, but you probably won't need that much!). This tastes heavenly. I put it into a crockpot to stay warm, but the mushrooms lose a little mass when you do this as they lose their moisture as they sit there.
2 C. sliced sweet onion
2 T. olive oil
1 T. minced garlic
1 C. julienned sweet red peppers
6 C. mushrooms, left whole if small, or halved or quartered (using partly baby bellas makes for a nice rich dish)
salt and pepper to taste
1 1/2 tsp. paprika
2 1/2 T. flour
2 T. tomato paste
2 C. hot vegetable stock
1 1/2 T. soy sauce
1/4 to 1/2 C. sour cream
1 1/2 tsp. cider vinegar
Sauted the onion in olive oil over medium-high heat for 5 minutes. Add the garlic and red peppers and saute for 2 minutes. Add the mushrooms and saute for 5 minutes.
Stir in the salt, pepper, paprika, cayenne, and flour. Stir in the tomato paste, then slowly stir in the stock and soy sauce and bring to a boil. Simmer for 5 minutes, then add sour cream and vinegar. Season to taste.
Serve over noodles.