Catholic Recipe: Mushroom Stroganoff
This recipes was taken from My Catholic Kitchen where you can find many other good recipes for feast days.
DIRECTIONS
Heat the oil in a skillet over medium heat. Add the onions. Cook until the onions are translucent, about 10 minutes. Add the garlic and cook another minute longer. Add the thyme Worcestershire sauce and mushrooms cook for 10 minutes. Add salt and pepper. Stir the bouillon, water and wine in the skillet. Heat to boil. Reduce the heat to medium. Allow to reduce for about 30 minutes. It should be reduced to about half. Add the sour cream. Cook and stir until the mixture is incorporated.
Serve over hot noodles.
INGREDIENTS
- 1 tablespoon vegetable oil
- 1 small chopped onion
- 1/4 teaspoon garlic
- 1 tablespoon thyme
- 2 tablespoons Worcestershire sauce
- 1 lb of assorted mushrooms such as portabella, crimini and shitake
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 vegetable bouillon
- 1 cup water
- 1/2 cup wine
- 1 cup sour cream
- 1 lb cooked wide egg noodles
Catholic Recipe: Lenten Eggs Benedict
Since Saint Benedict's feast day formerly fell in Lent, we suggest for his feast Eggs Benedict, although we are fully aware the saint did not invent this dish. St. Benedict's feast day is now celebrated on July 11, although Benedictine monasteries still celebrate the original feast day in March.
Eggs Benedict with a Hollandaise sauce would also be a fance dish for Easter breakfast.
DIRECTIONS
Follow the usual procedure for Eggs Benedict using 1/2 toasted muffin and 1 poached egg for each portion. Before placing the egg on the muffin spread this generously with anchovy paste stirred with enough heavy cream so that it will spread easily. Then add your egg, cover with a good hollandaise, and place a thin slice of truffle or about 6 capers on top.
https://www.catholicculture.org/culture/liturgicalyear/recipes/index.cfm?action=list&filter=seasons&id=4
