Last night I made my favorite comfort food, mushroom stroganoff. We eat very little beef, so I need to adapt my recipes that call for beef and make them vegetarian. My stroganoff is very simple to make. During the winter months, the dish is a regular in our meal rotation.
Mushroom Stroganoff
12 oz pasta or egg noodles
1 tbsp butter
2 8oz containers mushrooms (I use button mushrooms)
1 chopped onion
1 tsp garlic powder
2 cups vegetable stock
3/4 cup sour cream
3 tbsp flour
1 1/2 tsp dried parsley
salt and pepper to taste
Make pasta according to direction. While pasta is cooking, melt butter and saute onions for 3-4 minutes. Add mushrooms and saute until soft. Add garlic powder, cook for additional minute. Add vegetable stock and flour and whisk until the stock is thick. Add sour cream and parsley. Simmer for 5-7 minutes. Add salt and pepper, serve over pasta.
Life In The Falls 