My take on (vegetarian) Stroganoff

4 Mar

This dish will be a success – also with the carnivores of the family 🙂

It is really quick to make – the most time consuming task is to chop the mushrooms.

For 4-5 people

3 onions, chopped

3 cloves of garlic, pressed

3 tbsp paprika (I used 1 hot and 2 sweet)

900-1000 grams of mushrooms (I used white, brown, shitake and oyster mushrooms), chopped

200 ml. vegetable stock (I used 3 teaspoons of Herbamare)

2-3 tbsp of worcestershire sauce

3 tbsp of Sour cream

Handful of chopped parsley

Sunflower oil for frying

START COOKING:

Fry the onions in sunflower oil for about 5 minutes

Add the paprika and garlic and fry for another minute

Add the mushrooms and cook for about 10 minutes (high heat and stir often)

Pour in the worcestershire and stock – bring to a boil and simmer for 5-10 minutes. Turn of the heat and stir in the sour cream and the parsley

VOILA! Serve with rice and maybe a salad or some broccoli.

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One Response to “My take on (vegetarian) Stroganoff”

  1. Ally May 4, 2013 at 1:56 pm #

    Yum. This looks delicious!
    I love the photo of all the mushrooms- beautiful! 🙂

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