There was a time when cooking wasn’t really my thing. I was a pastry chef, and I didn’t care as much about cooking dinner. It was a time when my fallback dinner was some kind of meat in the crockpot. Not glamorous. But I used to make a beef stroganoff that was pretty darn good, and it was one of Hubby’s favorites.
So the other day he requested I do a veggie makeover on it. I am so excited to share it with you guys, because it is really good and super easy.
I feel like I should address the fact that there is a pickle in this recipe. The pickle elephant in the room? I don’t know if it sounds weird to have a pickle in here, but I really need you to know it is delicious. Just try it, and I think you’ll get it.
Health highlights of mushrooms: A new and surprising find in the world of mushrooms is that, like humans, they produce vitamin D in the sunlight! Some studies have shown that they can actually produce enough vitamin D to reverse a deficiency!! Vitamin D is an area much research has been focused on in recent years, and they have linked low vitamin D to a range of health issues including heart disease, cancer, obesity and osteoporosis. Portabellas are also good sources of B vitamins, iron, fiber, potassium, and many other minerals as well as antioxidants!
2 tablespoons EV Olive Oil
1 lb Mushrooms – sliced (I used mostly portabella, with a few oyster and shiitake)
1 Onion - diced
2 cloves Garlic – minced
1 whole Garlic Pickle – minced
½ cup Sour Cream
½ cup Veggie Broth
¼ cup Parsley (loosely packed leaves) measured then chopped fine
Rice or Noodles, to serve
I served with Simple Roasted Broccoli
- In a large skillet heat up the oil
- Add the mushrooms and cook about a minute until they start to release some liquid
- Add the onion and garlic and cook until the mushrooms and onion soften
- Add the pickle, sour cream, veggie broth, and parsley, and heat through
- Serve atop rice or noodles