Mushroom Stroganoff

When I was young, my mom's stroganoff was one of my favorite dishes.  When we got to choose the dinner on our birthdays, I sometimes chose stroganoff.  When she had a big pot of it bubbling away on the stove all afternoon, I loved the smell of it filling the house.  Since most people think of beef when they think stroganoff, it may seem odd to have it as a vegetarian dish.  But, the mushrooms are really the main flavor of the dish anyway.  Mushroom stroganoff is rich and delicious, but healthier and easier to make.

Here's my recipe for stroganoff.  You can use any mixture of button, crimini, and/or portabella mushrooms.  If you want beef in it, it's as simple as browning some and adding it with the liquids.

Mushroom Stroganoff

10-12 oz mushrooms, cleaned and sliced
1/2 medium onion, sliced
1/2 small carrot, shredded
2 Tbsp each: veg oil and butter
2 garlic cloves, minced
2 c water
2 c veggie stock
1/2 c tomato sauce
2 Tbsp soy sauce
1 bouillion cube or better-than-bouillion paste
dash each: dried marjoram, thyme, smoked paprika
corn starch
sour cream

In soup pot, sautee onions in oil and butter a couple of minutes.  Add mushrooms, carrot and garlic.  Season with salt and pepper.  Cook, covered, on low, about 15 minutes, stirring occassionally.  Add water, stock, tomato sauce, soy sauce, bouillion, and seasonings.  Simmer gently, partially covered, about an hour.

Scoop out about a half cup of sauce; mix with a little corn starch and sour cream to make a slurry.  Stir slurry into sauce to thicken as needed.  Taste and adjust seasoning as necessary.  Serve over noodles or rice with extra sour cream.

Happy eating!