This is Mom's new favorite anecdote, so I'm just going to get it out there myself to control the narrative. You all already know some of the things that make me cry, most reliably the concluding scenes from sappy movies. Mom and I watched "CODA" recently, which I wouldn't classify as a sappy movie and was, in fact, good enough to win the Academy Award for Best Picture in 2022 (along with Best Supporting Actor and Best Adapted Screenplay). But I also didn't just tear up at the climactic scene; I was pretty much sobbing, to the point where Mom felt like she had to comfort me even though she was crying too. I don't know why I was so wrecked.
This is the scene, though I'm sure it won't have any effect unless you've watched the rest of the movie building up to it:
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This dish will not bring you to tears. It is delicious though, and a reasonable substitute for the original beef stroganoff, especially if you're a huge mushroom fan like I am. The classic accompaniment is wide egg noodles, but if you want a gluten-free substitute, you can go with rice or mashed potatoes (as pictured in the original recipe).
Mushroom Stroganoff
Adapted from Hetty Lui McKinnon via NYT Cooking
Time: ~45 minutes
27 grams (2 tablespoons) extra-virgin olive oil
1 medium yellow onion, diced
Diamond Crystal kosher salt
1½ pounds mixed mushrooms (such as cremini, white button, and shiitake), stemmed and cut into ¼-inch slices
Time: ~45 minutes
27 grams (2 tablespoons) extra-virgin olive oil
1 medium yellow onion, diced
Diamond Crystal kosher salt
1½ pounds mixed mushrooms (such as cremini, white button, and shiitake), stemmed and cut into ¼-inch slices
2 sprigs fresh thyme
2 garlic cloves, finely chopped
Freshly ground black pepper to taste
59 grams (¼ cup) white wine
236 grams (1 cup) vegetable stock or broth
34 grams (2 tablespoons) soy sauce or tamari
15 grams (1½ teaspoons) Dijon mustard
120 grams (½ cup) crème fraîche or sour cream
For serving
2 garlic cloves, finely chopped
Freshly ground black pepper to taste
59 grams (¼ cup) white wine
236 grams (1 cup) vegetable stock or broth
34 grams (2 tablespoons) soy sauce or tamari
15 grams (1½ teaspoons) Dijon mustard
120 grams (½ cup) crème fraîche or sour cream
For serving
Cooked wide egg noodles, rice, or mashed potatoes
Sweet paprika
Handful of chopped parsley leaves
1. Heat the oil in a 12-inch or larger skillet over medium to medium-high heat. Stir in the onion, season with a pinch of salt, and cook until softened, about 3 minutes.
2. Stir in the mushroom pieces, thyme, garlic, a good pinch of salt, and freshly ground black pepper to taste. Cook, stirring only every 2 or 3 minutes, until the mushrooms have released their juices, the juices have mostly evaporated, and the mushrooms are browning, about 8 to 10 minutes.
3. Add the wine and deglaze the pan, scraping up any browned bits of yummy fond, letting the wine bubble for a minute or two.
4. Stir in the vegetable stock or broth and soy sauce or tamari, and cook until the liquid has reduced and thickened some, about 5 to 7 minutes.
5. Remove the pan from the heat, then stir in the mustard and crème fraîche or sour cream. Taste for seasoning. Serve over egg noodles (the classic), rice, or mashed potatoes, dusted with paprika and scattered with parsley. Serves 4.
Handful of chopped parsley leaves
1. Heat the oil in a 12-inch or larger skillet over medium to medium-high heat. Stir in the onion, season with a pinch of salt, and cook until softened, about 3 minutes.
2. Stir in the mushroom pieces, thyme, garlic, a good pinch of salt, and freshly ground black pepper to taste. Cook, stirring only every 2 or 3 minutes, until the mushrooms have released their juices, the juices have mostly evaporated, and the mushrooms are browning, about 8 to 10 minutes.
3. Add the wine and deglaze the pan, scraping up any browned bits of yummy fond, letting the wine bubble for a minute or two.
4. Stir in the vegetable stock or broth and soy sauce or tamari, and cook until the liquid has reduced and thickened some, about 5 to 7 minutes.
5. Remove the pan from the heat, then stir in the mustard and crème fraîche or sour cream. Taste for seasoning. Serve over egg noodles (the classic), rice, or mashed potatoes, dusted with paprika and scattered with parsley. Serves 4.
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