Stroganoff Lodges No Complaints

DEAR SOS: While traveling through Waterton Lakes National Park in Alberta, Canada, we had the most wonderful mushroom stroganoff at the Kilmorey Lodge restaurant. Do you think the lodge people would share their recipe?

--JOYCE

DEAR JOYCE: We asked and received. This meatless stroganoff is served as a main dish with wild rice and steamed vegetables. It’s a hearty vegetarian dish.

KILMOREY LODGE MUSHROOM STROGANOFF (VEGETARIAN)

2 tablespoons olive oil

1 1/2 pounds small white mushrooms, trimmed

1/4 cup diced celery

1/4 cup diced white onion

1/4 cup dry white wine

1 tablespoon chopped basil

Salt, pepper

2 cups sour cream

1/4 cup whipping cream

Heat oil in large skillet. Add mushrooms, celery and onion and cook until just browned. Add wine, basil and salt and pepper to taste. Cook, stirring, until sauce is reduced by two-thirds.

Add sour cream and reduce until consistency of cream sauce. Add whipping cream to finish sauce. Serve as main dish with wild rice and steamed vegetables, if desired.

4 servings. Each serving:

415 calories; 155 mg sodium; 72 mg cholesterol; 37 grams fat; 15 grams carbohydrates; 8 grams protein; 1.38 grams fiber.

Cold Weather, Hot Rum

DEAR SOS: The recent weather reminded me of a hot buttered rum recipe that was printed in The Times years ago. I recall that it was a recipe that had two types of rum. Do you still have the recipe?

--BARBARA

DEAR BARBARA: Thank goodness for our musty, dusty files. Jean Voltz, a Southerner, introduced this old-fashioned American classic when she was the Times Food Editor in the mid-’60s. It’s the perfect drink for the sniffle-and-sneeze season. Cheers for asking.

HOT BUTTERED RUM

2 whole cloves

2 whole allspice

1 short stick cinnamon

1 teaspoon sugar

Boiling water

1 1/2-ounce light rum

1/2-ounce dark rum

1 teaspoon butter

Ground cinnamon, optional

Put cloves, allspice, stick cinnamon and sugar in mug or glass and add 1 to 2 tablespoons boiling water.

Combine light and dark rum in small saucepan and heat, but do not boil. Pour rum into spice mixture, then fill mug or glass with boiling water and immediately add butter. Sprinkle with ground cinnamon, if desired.

1 serving. Each serving:

244 calories; 41 mg sodium; 10 mg cholesterol; 4 grams fat; 4 grams carbohydrates; 0 protein; 0.03 gram fiber.