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!

Serves 4


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
  • Enjoy!!!
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