meatless meals – mushroom stroganoff

I recently posted about getting together a system for meal + menu planning, and thankfully, it seems to be coming together well! I’m happy with how it’s going so far, and wanted to share one of our family’s favorite vegetarian meals today!

Mushroom Stroganoff

Most of my recipe are set up to feed 4 healthy appetites.

1 Tblsp. of olive oil

1 whole onion, sliced thinly, or diced if you prefer

1 pound of button mushrooms, sliced

1/2 pound of baby bella mushrooms {of course, feel free to substitute your family’s favorites!}, sliced

1/4-1/2 c. of vegetable stock {or beef – whichever you like the flavor of better}

12 ozs. of sour cream

sea salt

fresh nutmeg

Heat a rather large skillet over medium heat with the tablespoon of oil, and add the diced onion. Saute until the onion takes on a glossy look, and becomes kind of transparent. Add the sliced mushrooms and sprinkle with salt {this makes the mushroom reduce down a bit more quickly}

Continue cooking until the mushrooms are tender and a nice golden color. Add the 1/4-1/2 c. of vegetable or beef stock and allow it to come to a simmer.

Spoon in the sour cream and blend, keeping the dish over the heat so that it can warm through. At this point decide whether you’d like more stock. The dish will thicken up as it cools, so you’re looking for a nice, creamy sauce. Add sea salt to taste, and finish by grating fresh nutmeg over and stirring in. Serve over fresh mashed potatoes with steamed veggies.

The fresh nutmeg is the wow factor in this. I never used to like stroganoff, to be completely honest. I’m blessed to be in a part of the country that has access to good, fresh spices for a great price. So when I stumbled onto the recipe and heard someone suggest just taking out the meat, I decided that I must look for the fresh nutmeg as well. The dish ends up with this light, delicate flavor. Worth every penny. Enjoy!