Vegetarian Mushroom Stroganoff
I make this vegetarian mushroom stroganoff when I’m cooking just for myself, or making something for hubby that I can’t eat due to food allergies. I half the recipe to make two meals. Since I never have any wine in the house, I substitute a combination of white grape juice and water.
I love it because it’s quick, easy and tasty. It’s wonderful served over mashed or baked potatoes, brown rice, quinoa or whole grain pasta. Complete the meal with steamed vegetables such as broccoli.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 1 lb mushrooms of your choice, sliced
- ½ cup white wine (water or vegetable broth or white grape juice)
- 1 tsp paprika
- 1 tablespoon red wine vinegar
- 4 tablespoon natural yogurt
- Sea salt and black pepper to taste
Directions
- Heat the vegetable oil in a heavy bottomed frying pan and sauté the onion until almost cooked. Then add the garlic and stir for a few minutes.
- Increase the heat and add the mushrooms. Season with salt and pepper, as well as sprinkle with paprika. Sauté until the mushrooms are tender and brown.
- Then pour on the wine and vinegar. Stir well. Reduce the heat and allow to simmer for a few minutes.
- Then stir in the yogurt and adjust seasoning.
- Serve and enjoy!
About the Author
Melody Thacker
Melody is passionate about helping and empowering people. She blogs about natural living, real food, homemaking, direct sales, and life. People are the most important things, especially family. Last but not least, she loves being an Independent Watkins Consultant.
No Comments Yet.