My vegetarian take on traditional Beef Stroganoff. Simple, tasty, and fresh. When served with rice or noodles, this recipe serves four to six hungry adults.
1 tablespoon butter
1 small onion (chopped fine)
8 ounces cremini mushrooms (cleaned and cut in quarters)
¼ cup dry white wine
1 tablespoon tomato paste
½ teaspoon ground mustard seed
1 tablespoon paprika
1 cup clear vegetable stock
2 teaspoons Better than Bouillon No Beef Base
1 teaspoons flour
¼ cup sour cream
Add the butter to a large skillet on medium heat. Add the onions and sauté until they are soft (about four minutes). Add the mushrooms and continue to cook until cooked through.
Add the wine and scrape up the browned bits into the wine. Increase heat to medium-high and cook for approximately five minutes, or until most of the liquid from the wine is evaporated. Add the tomato paste, mustard, paprika, vegetable stock, and bouillon. Boil until this mixture has reduced by half. Reduce heat to low.
In a small bowl, whisk the flour and sour cream together until there are no lumps. Add one tablespoon of the hot liquid to the sour cream mixture and stir to combine. Add the sour cream mixture to the pan and quickly stir to distribute. The stroganoff is done when the sauce has thickened.