Wednesday, November 30, 2016

| vegetarian mushroom stroganoff |

I was craving comfort food and sour cream, so this seemed perfect on a chilly fall night. I looked around at several recipes online and then made it up as I went. It turned out SO good.....and the whole thing came together in less than 30 minutes. Enjoy!

3 T butter
1 large onion, diced
3-4 cloves garlic, minced
1 T smoked paprika
Salt and pepper
16 oz sliced mushrooms
2-3 T flour
4 oz red wine
2 T ketchup
Dash vegetarian Worcestershire
4 oz sour cream
½-¾ c chopped fresh parsley
Noodles or rice for serving

  1. Melt butter in large skillet or sauce pan. Start boiling your water for noodles or rice in another pot. 
  2. Once butter is melted, add onions and sauté over medium heat until they start to soften. Add garlic (MEDIUM heat so it doesn’t burn). Cook 1-2 minutes. Add smoked paprika, salt, pepper. 
  3. Add mushrooms. Stir often while they cook down. Once they are about ½ the size of when they were raw and you have a fair amount of liquid they are swimming in, add your flour and whisk.
  4. Add the wine and turn up the heat. Allow to cook, stirring frequently, for 2-3 minutes. 
  5. Turn back down to medium heat. Add the ketchup, Worcestershire, sour cream. Cook until warmed through. 
  6. Add parsley. Stir. 
  7. Serve over rice or noodles. I also added some crispy chickpeas for protein. 

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