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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I couldn't find a good recipe for a vegetarian version of stroganoff, so I altered a beef stroganoff recipe to make it vegetarian. Very good recipe and a lot of ways to change it to make it suit your tastes! Ingredients:
1 1/2 cups white button mushrooms, chopped. (6 oz. or so) |
3 large portabella mushroom caps (about 3/4 a pound (or more) |
2 tablespoons butter |
1/2 cup vegetable broth |
1 tablespoon ketchup |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 cup onion, chopped |
1 1/2 tablespoons flour |
1 teaspoon vegetable seasoning |
1/2 cup sour cream or 1/2 cup plain yogurt or 1/2 cup soy yogurt |
Directions:
1. Chop portobello caps into 1 inch cubes.
2. Saute mushrooms (both types) in butter in skillet over medium-low heat for 5-10 minutes.
3. Add the vegetable broth, ketchup, onions, garlic, and salt to skillet.
4. Heat to boiling, reduce heat, and simmer uncovered for 5 minutes.
5. Cover and simmer about 5 minutes more.
6. Mix vegetable seasoning and flour in a small container.
7. Add flour mixture gradually into mushroom mixture, stirring constantly.
8. Boil and stir 1 minute more.
9. Reduce heat to low and stir in sour cream (or alternative).
10. Serve over noodles (or rice, but I prefer noodles, especially yummy egg noodles!).
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