Vegetarian Mushroom Stroganoff
I’ve made this a couple of times this winter – very satisfying!!
- mushrooms, sliced (any kind, I used organic button)
- 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
- parsley for garnishing
Here’s what I do. Sorry I often don’t write down the amounts. 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 in water. Add generous sour cream, season with salt. When hot again, add flour mixed with water while stirring constantly. Remove from heat once it has thickened. Serve over egg noodles, sprinkle with chopped parsley.