Everyday Dutch Oven: One Pot Mushroom Stroganoff

     After posting the Beef Stroganoff I searched for a vegetarian version and came across this recipe for a One Pot Mushroom Stroganoff on Epicurious.com. It is made in much the same way, saute the mushrooms and onion over a full compliment of coals, add the liquid and noodles then at the last minute stir in the baby spinach and sour cream. It is rich and full bodied and you'll never miss the beef. I halved the original recipe to make it in my 10 inch dutch oven, if you're making this in your 12 inch dutch oven, double everything but the sour cream. It only took 25 minutes to make and it cooked with about 16 coals under the bottom and 18 on the lid. Use fresh dill if you can get it, it really brightens the dish. If you're a Vegan, skip the sour cream, it would still be pretty tasty without it.

One Pot Mushroom Stroganoff
8 oz. mushrooms, sliced
1 tsp olive oil
1/2 cup onion, chopped
2 cups low-salt V-8 OR tomato juice
1 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
2 cups medium sized egg noodles
1 cup low-fat sour cream
1 Tblsp chopped fresh dill or 1 tsp dried
1/2 bag baby spinach

     Lightly oil or spray dutch oven.
     Saute mushrooms and onion in olive oil over a full compliment of coals until lightly browned.
     Stir in tomato juice, pepper, Worcestershire sauce and noodles.
     Cover with as many coals needed on lid to keep liquid at a steady simmer.
     Cook for 15 minutes or until noodles are tender.
     Add spinach, stir well, cover and cook for 5 minutes or until wilted.
     Stir in sour cream and dill.
     Garnish with fresh dill.
     Makes 2-4 servings depending on your appetite.