Creamy Mushroom Stroganoff

Fall is truly my favorite season! One, it is cool enough I can wear sweaters (Eeeh! Sweater Weather!) and more, I actually enjoy taking the boys out for long stroller walks in their jogger stroller, and down to the park to play. This morning I even got talked into taking them “to town” as Walker calls it, when Mommy pushes both of them. What didn’t use to be so heavy, is really getting heavy these days. 80 pounds of kids plus the stroller and gear add up, on that long hill back up to home 😉 Still, a near 7 mile day is a good thing! I am sure most normal people don’t have a GPS installed on their jogger stroller? For some reason I get people checking out my stroller in town 😉

Saturday we took the boys to the annual emergency preparedness fair in town (all the fun rigs show up – fire, SAR, bomb squad, SWAT) and the boys were in heaven. Walker even went in costume. The firemen loved that.

Feeling all full of energy or maybe too much coffee, we went to the pumpkin patch that afternoon as well.

And they get to have so much fun at the pumpkin patch! Mostly they get to get really dirty, but hey…

Which leads to…

Hearty fall dinners! (With regular or gluten-free options)

Creamy Mushroom Stroganoff

Ingredients:

• 16 ounces fettuccine, gluten-free or wheat
• 1 Tbsp olive oil
• 1 large onion, diced
• 16 ounces button mushrooms, thinly sliced
• Pinch of fine sea salt
• 1 tsp paprika
• ½ tsp ground black pepper
• 2 Tbsp olive oil
• 6 cloves garlic. minced
• 2 Tbsp brown rice flour or all-purpose flour
• 2½ cups vegetable broth
• 1 tsp Dijon mustard
• 6 ounce cup Greek-style yogurt, non-dairy or dairy
• Handful of parsley, finely chopped

Directions:

Bring a large pot of salted water to boil, cook fettuccine as directed, drain.

Meanwhile, heat a large skillet over medium-high, add oil, onion and mushrooms and pinch of salt. Saute until golden, stirring often. Toss with paprika and black pepper, transfer to a bowl and cover.

Return skillet to burner, lower to medium, add remaining oil and garlic, cook for a minute or till golden. Whisk in flour, cook for a minute. Whisk in vegetable broth until smooth, let come to a blight boil, whisking often, until smooth and thickened. Add in Dijon and mushrooms. Stir in yogurt, let heat through, but not simmering. Toss with pasta and parsley, serve.

Serves 4 to 6.