Mushroom and Pea Stroganoff with Carmelized Pearl Onions

Sound Southern? It is and yes, I am feeling better. Thank you everyone for your concern and support. I am feeling so much better that I have cooked for the last two days.

Two days ago I was wanting some kind of gravy and rice. Since I’m changing over my way of eating, I didn’t want meat in it, but I wanted something meaty in it. I had some portabella mushrooms, some frozen peas, vegetable broth, flour and rice milk. I set to work creating. I made Mushroom and Pea Stroganoff and also some Carmelized Pearl Onions. Here are the pictures of my Mushroom and Pea Stroganoff Over Rice and Carmelized Pearl Onions.

Here’s how I did it:

1- 8 ounce package of baby bella mushrooms, sliced with stems
1/3 package frozen baby green peas
1 Tablespoon olive oil
2 Tablespoons unbleached, all-purpose flour
1 cup vegetable broth
1 cup rice milk
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch cayenne pepper
1/2 teaspoon sage (or more to taste stronger sage taste)

Wipe mushrooms with a damp paper towel and slice them, with stems, make sure to take off the tip of the stem. Heat the skillet and add olive oil. Add mushrooms and let brown. Once the shrooms have browned, remove them from the skillet and add the two tablespoons of flour. If there is not enough oil left in the skillet to moisten all the flour, add a little water, 1 tablespoon at a time, just to make it moist so you are able to stir it around the skillet to brown. Let the flour/roux become dark. This may take 5-8 minutes. Do not burn! If it starts to burn, remove from heat briefly while you turn the heat down and let burner cool.

Once the roux has turned a darker color, add 1/2 the vegetable broth, and whisk beating out the lumps. Add the other 1/2 of vegetable broth and continue to whisk and cook. Add the rice milk and continue to whisk. Add the salt, pepper, cayenne and sage. Now you can add back the mushrooms and add in the peas. Let cook until the peas have heated through. Serve over rice.

For the Carmelized Pearl Onions,

1/2 bag frozen pearl onions, thawed
2 Teaspoons raw sugar or agave nectar
3 Tablespoons water (distilled or filtered preferred)

Place a small skillet on burner and add water and sugar. Heat until sugar has dissolved, add onions. Turn heat to low and cover skillet. Let cook, shaking periodically so that onions are carmelized on all sides. Water will evaporate to carmelize. Takes about 15 minutes. If you use agave nectar, you will need to use a lesser amount of water since it is liquid itself.

This was a delicious combination, and if you notice, the salad took up half the plate! This is a great way to eat. Make sure the salad takes up at least half the plate and then fill in the rest with your entree and side dish. Helps cut down on the portion size. Of course if you eat a large salad in a different container, use a small plate so you don’t take out as much. In the beginning you may feel you can’t get full on that little amount of food, it just takes time and determination, so don’t give up on cutting back your portions.

I’m glad to be back. I hope you all try this dish. It’s a great winter dish.

Happy, Healthy Eating.

Jackie V.