If it’s stroganoff season it must be Autumn! Of course, you can make this recipe using beef, but I prefer mushrooms.
Try this recipe using a variety of mushrooms: shitake, portobello, maitake, oyster, etc.
3 tblsp olive oil
1 large onion, chopped
4 cups sliced mushrooms, of your choosing
1 1/2 cups vegetable broth
1 1/2 cups sour cream-dairy or non-dairy
1 1/2 cups frozen peas
3 tblsp all-purpose flour
1/4 cup chopped parsley
Optional: 2-3 tblsp sherry
Place olive oil in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Add sliced mushrooms. Cook until the mushrooms are limp and browned. Add flour and stir in, cooking for about 2 minutes. Add the vegetable broth and sherry, if desired, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced slightly. Remove the pan from the heat, stir in the sour cream and peas. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over brown rice or egg noodles with a mixed green salad.