Mushroom Stroganoff with lime salad

Mondays and Wednesdays I have a late Zumba class, yes I teach Zumba, it's not only a great workout but it's also a great place to find great people.

After my class I'm really hungry, and since I can't eat anything before my class, because if I do my body is too busy trying to digest and complains about the workout in very different ways;  I usually fix dinner before I go to class so I don't get home and "eat my way through cooking dinner".

Last night I made this Multi-mushroom Stroganoff. I serve it with rice and a onion-avocado-tomato salad.

My grandma and mother used to make chicken Stroganoff pretty often at my house and I loved it, but now that I'm vegetarian I look for different ways to have a similar flavors in my home. I didn't use my mother's recipe for this, I actually use one of my vegetarian cooking books.

Ingredients:

3 tb olive oil

1 lb mushrooms ( I made a combination of white, shitake, and baby portobella mushrooms)

4 chives, sliced

4 garlic cloves, crushed

3 tablespoons of white wine (I used Chardonnay) 

1 cup of half and half (or heavy cream, or sour cream)

1 tablespoon of fresh thyme leaves, chopped

fresh parsley, chopped

First, heat the oil in a large pan and fry the mushrooms gently, until they are soft.

Then add the chives and garlic and let it cook with the mushrooms, incorporate white wine and let it reduce for a couple of minutes. Add the half and half and let it boil. 

Simmer for about 10 minutes, stir in the thyme and parsley.

I served this with peruvian style white rice. 

For my lime salad I used:

juice of 2 limes

1 Tb olive oil

1 avocado

2 tomatoes

1 sweet yellow onion

1 tsp chopped cilantro

Chop all the ingredients and mix them in lime juice, season with salt and pepper to taste.