Mushroom Stroganoff

Ingrédients

• 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)

Préparation

1. 1

   Heat a nonstick pan on high and add olive oil.

2. 2

   Add all the sliced mushrooms to the pan. They will shrink as they cook.

3. 3

   Once the pan is fully heated and the mushrooms are sizzling, reduce the heat to medium-high.

4. 4

   Stir the mushrooms occasionally and cook until they are tender, about 10 minutes.

5. 5

   In a small bowl, mix water, soy sauce, and cornstarch until the cornstarch is dissolved.

6. 6

   Add the cornstarch mixture to the mushrooms, along with minced garlic and black pepper. Stir well.

7. 7

   Cook for about a minute, then add sour cream. Mix until the mushrooms are fully coated and the sour cream is heated through.

8. 8

   Once the mixture starts to bubble, remove from heat.

9. 9

   Serve the Mushroom Stroganoff over noodles, rice, or mashed potatoes. Adjust salt to taste, if necessary.