This tasty vegetarian stroganoff calls for rice; we made it over rice rotini and it worked pretty well there, too. It would likely also go nicely with egg noodles (as with a classic stroganoff) or standard durum-wheat pasta.

Compared to the original, the recipe has been tweaked slightly; cream, mushrooms, and onions have been bumped up, as has the parsley, and the garlic paste has been replaced with roasted garlic purée (and doubled).

Mushroom Stroganoff

BBC Food

Ingredients

• 25g butter
• 15mL oil
• 180g onions, sliced
• 680g mushrooms, sliced
• 5mL roasted garlic purée
• 5mL paprika
• a pinch chili powder
• 50mL white wine
• 30g tomato purée
• 100mL vegetable stock
• 120mL cream
• 60mL fresh chopped parsley, or half that lightly dried

Directions

1. Melt the butter with the oil in a large pan over medium heat.
2. Add the onions, mushrooms, garlic, paprika, chili, and wine, and cook for 10 minutes.
3. Stir in the tomato and stock. Bring to a boil, reduce heat, and simmer until thickened. The sauce can, if necessary, be removed from the heat and held at this point until the rest of dinner is ready.
4. Return to the heat. Stir in the cream and simmer a bit more until desired thickness is reached.
5. Stir in parsley and serve over noodles with parmesan.

I'm always on the look-out for quick, tasty breakfasts. This one looked like it packed in a decent amount of protein, some good flavour, and didn't dirty too many dishes. I'm pretty happy with how it came out!

British Breakfast Skillet

Slightly adapted from BBC Food

Ingredients

• 1 Tbsp. canola (or other neutral) oil
• 8-9 breakfast sausages, cut into bite-sized pieces
• 250g cremini mushrooms, sliced
• 3-6 scallions (green onions), sliced
• 2-3 cloves garlic, minced
• 1 tomato, diced
• 1 (400mL) can of baked beans (in tomato sauce)
• 4 large eggs
• pepper and paprika, to taste
• 50-60g feta, crumbled
• 2 Tbsp. chopped fresh flat-leaf parsley

Directions

1. Heat oil over medium heat.
2. Add sausage and cook for 3-4 minutes.
3. Add mushrooms and green onions and cook for another 3-4 minutes.
4. Add garlic and cook for another minute or two.
5. Add tomato and beans and cook until heated through.
6. Make 4 wells in the mixture and break and egg into each well.
7. Sprinkle each egg with pepper and paprika to taste.
8. Cover and cook until whites are just set (6-8 minutes).
9. Sprinkle with feta and parsley and serve with buttered toast.