Vegetarian Mushroom Stroganoff
I’ve made this a couple of times this winter – very satisfying!!
- mushrooms, sliced (any kind, I use button or portabello)
- onions, chopped
- olive oil or butter
- coarsely ground black pepper, generous
- 1 or 2 cubes of Not-Chick’n Bouillon dissolved in hot water
- generous sour cream
- enough flour to thicken, dissolved in water before stirring in at the end
- generous chopped parsley
I often don’t write down the amounts. But you can easily succeed at this!
Saute mushrooms and onions in olive oil or butter (or use some of each). Season with black pepper. When softened, add bouillon mashed in some hot water. Bring to simmer, add flour mixed with water while stirring constantly. Remove from heat once it has thickened. Add generous sour cream, season with salt. Serve over egg noodles, sprinkle with chopped parsley.