Vegetarian “Beef” and Mushroom Stroganoff
Good nourishing casserole and easy to make. Perfect
for a chilly weeknight.
½ onion, chopped
2 shallots, diced
8 large or 12 medium mushrooms, sliced
½ package of vegetarian hamburger crumble* (6 ounces)
1 cup low-fat sour cream or vegan sour cream
1 tsp. parsley
½ tsp. sage
½ tsp. thyme
1/3 cup cognac or white wine
salt & pepper
1-2 tbsp. olive oil
1 tbsp. butter or butter substitute (Smart Balance works fine)
1) Heat olive oil and butter on medium heat in large skillet. Add onion
and sauté until caramelized (about 5 minutes). Add in spices. Toss
in shallots and sauté another minute or two.
2) Add mushrooms and continue to sauté for two more minutes. Crumble
hamburger into the mixture and then also add in the cognac or wine. Continue
to cook on medium heat for about 5 minutes.
3) While dish is simmering, cook noodles according to package and directions.
Choose your favorite noodles.
4) Add sour cream and stir it into the mixture. Cook until dish is heated
*I used Smart Ground Original veggie protein crumbles.