I adore a good stroganoff and this vegetarian version is no exception. Mushrooms are just the right texture to replace meat in a dish that needs to stay rich.
I made this one with a brown sauce made from vegetable stock. I'll be posting about stocks in the next few days so you can check back for those recipes.
Mushroom Stroganoff
2 lbs mushrooms, cleaned and quartered (I used button mushrooms and Baby Bellas)
olive oil
1 clove garlic, minced
1 T shallot, minced
salt and pepper
red wine
brown sauce, as needed
sour cream, to taste
Cooked noodles or rice
Cook garlic and shallot briefly in olive oil and add mushrooms. Sauté until completely softened and liquid has evaporated. Push the mushrooms aside and deglaze the pan with a small amount of red wine, about 1/4 cup. Stir mushrooms and cover with brown sauce, 2 to 3 cups depending on what consistency you'd like. Stir well and add sour cream, 2 T to 1/4 c. Heat through and serve over rice or noodles.
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