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.

📝 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

1. 1Heat a nonstick pan on high and add olive oil.
2. 2Add all the sliced mushrooms to the pan. They will shrink as they cook.
3. 3Once the pan is fully heated and the mushrooms are sizzling, reduce the heat to medium-high.
4. 4Stir the mushrooms occasionally and cook until they are tender, about 10 minutes.
5. 5In a small bowl, mix water, soy sauce, and cornstarch until the cornstarch is dissolved.
6. 6Add the cornstarch mixture to the mushrooms, along with minced garlic and black pepper. Stir well.
7. 7Cook for about a minute, then add sour cream. Mix until the mushrooms are fully coated and the sour cream is heated through.
8. 8Once the mixture starts to bubble, remove from heat.
9. 9Serve the Mushroom Stroganoff over noodles, rice, or mashed potatoes. Adjust salt to taste, if necessary.