Mushroom Stroganoff from Seattle Times
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 15 min | Yield: 4 plate |
Seattle Times Recipe adapted from Troth Wells' "One World Vegetarian Cookbook," Interlink, 2011 This stroganoff is great served over brown or red rice, as well as mashed potatoes or the more traditional noodles.
Ingredients
- 2 tsp Canola/olive Oil
- 1 cup Onions
- 4 Garlic Clove
- 400 g Mixed Mushrooms
- 1 tsp Paprika 3.62 oz
- 1/4 tsp Nutmeg, Ground
- 1/2 cup medium white wine
- 1 tbsp Balsamic Vinegar (rozzano)
- 1/4 cup Cilantro
- 12 tbsp Sour Cream
Directions
Salt and ground black pepper, to taste
1. In a large skillet over medium-high, heat the oil. Add the thinly sliced onion and saute for 4 minutes. Add the crushed garlic and saute for another 30 seconds.
2. Increase the heat to high and add the button or mixed mushrooms, paprika and nutmeg. Saute for 10 minutes, or until the mushrooms are soft and brown.
3. Add the white wine and balsamic vinegar, then stir well. Bring to a simmer, then reduce heat and cook for 5 minutes. Stir in the cilantro, then the creme fraiche. Season with salt and pepper. Serve over rice, mashed potatoes or noodles.