Vegetarian Mushroom Stroganoff

This easy 20-30 minute recipe is savory and rich. It is an ultimate comfort food for fall and winter. I made it taste like my mom's beef stroganoff but with vegetarian adjustments. This is definitely NOT a weight loss recipe! Just like most of my recipes....

My mom's version is here: Mom's Beef Stroganoff

Note: If you can component like vegemince, I would recommend it. It will help give a little extra protein and texture.

Note: Worcestershire sauce isn't 100% vegetarian, it has a little bit of fish product in it, but I think you can buy vegan version in stores or online.

The recipe is here, and pictures of the process are below:

Ingredients:

• 3 Tbsp. salted butter

• 1/2 cup finely minced onion

• 2 garlic cloves, minced

• 16-18 oz (450 g or 500 g) mushrooms, sliced into 1/4 inch slices

• 1/2 tsp. salt, or to taste

• 1/2 tsp. pepper (or to taste)

• 3 Tbsp. all purpose flour

• 2 cups vegetable stock (or 1-2 veggie bouillon cubes dissolved in 2 cups warm water)

• 2 tsp. dried parsley

• 1/2 tsp. dried thyme

• 1 1/2 Tbsp. worcestershire sauce

• 3/4 cup (6 oz./170g) full fat (14%) sour cream

• Optional: 1/2 lb or 1 cup minced vegetarian crumbles, vegemince etc.

• Potatoes, rice, or 10 oz. uncooked pasta.

Directions:

1. Prepare the accompanying rice, mashed potatoes, or pasta noodles while you make the sauce.

2. Melt butter in a medium or large pan on medium heat.

3. Add onions & garlic and cook about 2 minutes until softened.

4. Add mushrooms, stirring and cooking about 5-10 minutes until brown and softened. It is a lot of mushrooms but they really cook down.

5. Mix in salt, pepper, and flour, and mix well to combine, cooking about 2 minutes.

6. Mix in veggie stock and simmer until the sauce is brown and thickened.

7. After it becomes thicker, mix in the worcestershire sauce, thyme, and parsley.

8. Then mix in the sour cream and take off the heat.

9. Taste and add more salt, or other seasonings to taste.

10. Serve over pasta, rice, or mashed potatoes.

11. 3-4 servings.

The original recipe, which I modified a bit, is here: https://www.youtube.com/watch?v=Ii2QJrwkjV0&t=216s

This is what you will need to make this recipe.

Start by melting your butter and adding garlic and onions.

After frying the onion and garlic about 3 minutes.

After adding the mushrooms and before cooking.

After cooking the mushrooms a bit. They will release some water.

Then you add and mix in your salt, pepper, and flour, cook it down a few minutes, and then add the broth (next photo).

Add in your broth after cooking the flour.

After cooking the broth down until thickened (I probably should have let mine go longer since it didn't get very thick...)

Then we add in our parsley and thyme and mix in.

Then add and mix in the sour cream...

...And you're done!

Serve over noodles, potatoes, or rice.