Turkey and Mushroom Stroganoff

I bounced out of bed this morning and flung the kitchen door open onto what I affectionately call the lawn.  The sky was the palest blue, the towering evergreens were completely still, the grass was glistening with dew.  A short time later I was enjoying my morning cuppa, buried under a pile of cats in the green leather chair by the window.  The gentle autumn sun was drifting in through the window pane, lighting up the handful of golden leaves that lay on the sidewalk.  It was then that I decided September is my new favorite month.  I also decided that I was going to make you Turkey and Mushroom Stroganoff.

I emptied the sink and stacked the dishwasher.  I love a dishwasher full of clean dishes.  One push of a button and it whirred into life, while I pottered off to write some recipes.  Later in the afternoon I wandered through the kitchen on the way to the lawn and noticed that although I hadn’t been cooking, and had only had a {rather large} bowl of Strawberry Seed Porridge for breakfast, THE SINK WAS ALREADY FULL OF DIRTY DISHES.  I don’t know how this happened, but it must be something to do with a cat, as no one else lives here.  The amount of time I’ve spent grappling with dirty dishes since I started developing recipes for this little corner of the interwebs has increased by the exact amount that pushing the pedals of that stoopid bike in my bedroom around has decreased.  There must be a correlation.  The only other possible explanation is it’s my punishment for still being in my pjs at 3:10 in the afternoon.  So I went and sat on the lawn in them.

While I was sitting, pajama-clad, on the lawn, I wondered why it takes an act of god to close an online banking account that has no money in it.  Then I wondered – although it scares me to say it out loud – how it came to pass that it had never occurred to me to use squash in place of spaghetti until a few weeks ago.  So when Mini-Me and The Hubs last came over for The Friday Night Dinner – and spurred on by the resounding success of the Coconut Cream Squash Noodles – I determined it was time for them to test the whole Squash For Noodles! thing.  And I determined that the best thing to test it with was Turkey and Mushroom Stroganoff.

This Turkey and Mushroom Stroganoff is a quick meal to cobble together, and one that you serve up straight on the plate.  This is also known as almost no dishes to wash.  Those last 5 words deserve to be more than bolded, but that’s all I got. You already like this recipe, I can tell.

It’s the first meal I have cooked for Mini-Me and The Hubs that has been ready as they walked in the door.  And it is the first meal I’ve cooked for The Hubs where he had to request a to-go box.  If you knew The Hubs, you’d know that’s really something.  This is one filling plate of grub.  It is also just as good – if not better – the next day.  The Hubs will tell you that it’s as good – if not better – than a traditional Turkey Stroganoff.

All in all, I’m just lovin’ all this Squash For Noodles! stuff.  No, it’s not pasta, but it sure tastes and feels enough like pasta to make it possible for you to forego the noodle, and the spare tire that comes with it.

I should probably tackle the elephant in the room before I give you the recipe, or in this case, the leek in the squash noodles.  I don’t exactly remember now what I was thinking when I decided that I needed to toss a leek in.  I do remember that we all loved the leek being there.  There was a sweetness and moistness that was missing in my earlier version of squash noodles.  This version needed no cream to make it slippery.  I heartily recommend adding a leek to the mix.  See?  I am bound and determined to get you  lovely people eating leeks if it’s the last thing I do.

If you know what’s good for you, you’ll try this Turkey and Mushroom Stroganoff right now.

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