Mushroom Stroganoff
This vegetarian Mushroom Stroganoff is a rich, creamy, and filling dish that's perfect for a comforting meal. Made with baby bella mushrooms, garlic, and sour cream, it offers a delightful twist on the traditional beef stroganoff. Enjoy this easy-to-make recipe over noodles, rice, or mashed potatoes for a delicious and satisfying meal.
Servings: 4 people
Calories: 243kcal
Ingredients
- 2 lbs baby bella mushrooms sliced
- 4 cloves garlic minced
- 1 cup sour cream
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1/4 cup water
- 1 pinch black pepeer to taste
- 2 tbsp olive oil or any cooking oil
Instructions
- Heat a nonstick pan on high and add olive oil.
- Add all the sliced mushrooms to the pan. They will shrink as they cook.
- Once the pan is fully heated and the mushrooms are sizzling, reduce the heat to medium-high.
- Stir the mushrooms occasionally and cook until they are tender, about 10 minutes.
- In a small bowl, mix water, soy sauce, and cornstarch until the cornstarch is dissolved.
- Add the cornstarch mixture to the mushrooms, along with minced garlic and black pepper. Stir well.
- Cook for about a minute, then add sour cream. Mix until the mushrooms are fully coated and the sour cream is heated through.
- Once the mixture starts to bubble, remove from heat.
- Serve the Mushroom Stroganoff over noodles, rice, or mashed potatoes. Adjust salt to taste, if necessary.
Notes
- Feel free to use any type of mushrooms you prefer.
- Adjust the soy sauce and pepper to suit your taste.
Nutrition
Calories: 243kcal | Carbohydrates: 16g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 536mg | Potassium: 1.119mg | Fiber: 2g | Sugar: 6g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg