Tonight’s dinner is mushroom stroganoff. I love stroganoff and I love mushrooms, so here goes.
1 yellow onion
1 rounded teaspoon chopped garlic
2 cups water
1 Not-Beef broth cube (well, rectangular prism)
6 sliced white button mushrooms (or more, but that’s what I had)
1 jar gourmet assorted mushrooms, about 1 cupfull
1 T. vegan worcestershire sauce
1 T. red wine
1 t. paprika
5 shakes of dried thyme
4 ounces Tofutti Sour Cream
1/2 lime (it helps cut the aftertaste that I get from the fake sour cream)
3 T flour in 1/2 cup cold water, whisked until no lumps
salt and pepper to taste
Saute the chopped onion in water, then add garlic for the last minute. Add mushrooms, water, boullion, and rest of ingredients except for last four. After the mushrooms have softened, add the water-flour mixture slowly stirring the entire time. This is to thicken the mix. Then add the sour cream and s & p to taste. Serve over eggless noodles. Mmmm!