Mushroom My StroganoffCourse: dinnerCuisine: AmericanDifficulty: easy
Stuff That Goes In It
1 tbsp oil
1 medium onion, diced
4 cloves garlic, minced
500 g (~ 17 1/2 oz) mushrooms, sliced or diced
1 tsp smoked paprika
70 ml (~ 1/4 cup) vegetable stock
2 tbsp sour cream
Salt and black pepper to taste
4 tbsp fresh parsley, chopped
How to Make It
- Be excited that YOU are eating vegetarian. Meat costs so much, amirite? But also, nothing with lungs have died to make this meal. That we know of at least.
- Find a big frying or saute pan and put the oil in it. Heat it on medium.
- Find an onion. As you put that onion in the oil (still on medium heat) and cook it for about three minutes, wonder why vampires are anti-garlic and pro-onion . I mean, onion makes you cry. Garlic just makes you have funky breath.
- Make sure the onion is a bit soft and then plop in that garlic and your happy little mushrooms. Feel badly for the garlic. It gets such a bad rap and mushrooms? People go into the woods looking for them and make entire Facebook groups about them–with pictures. Celebrating their existence.
- Cook all that for five minutes and decide you need a garlic support group. It’s just so unfair.
- Okay. Vow to start the Facebook group but in the meantime coat all that stuff in the pan with the paprika. It does look a bit vampy now, doesn’t it?
- Pour in the stock. Plop in the sour cream. Mix it.
- Make it simmer in a happy, gentle way. Cook until it’s as silky as Dracula’s bedsheets.
- Wonder what’s wrong with you that you even thought that.
- Put in all that salt, pepper, and parsley and give yourself some grace. We all have weird minds, right?
- You can serve this on top of pasta or rice.
- This recipe is adapted from Easy Cheesy Vegetarian, a lovely site with lovely recipes. They do not discriminate against our poor friend, Garlic.