I’m really behind on posting recipes on here — I have 2 or 3 recipes that turned out well and I took photos that are just sitting in my camera waiting for me to get around to uploading them. I’ll hold off on posting some of the older ones and instead post another installment in the “Joanna cooks vegetarian things lawlz” series. Recipes to look forward to include: Thai Red Curry with Shrimp, Peppers, and Broccoli; Open Face Roasted Vegetable and Cheese Sandwiches with avocado garlic mayonnaise; Lentil and Quinoa Vegan “Chili”.
I found the recipe this is based on through one of Buzzfeed’s recipe lists (probably something called 27 Cozy Vegetarian Dishes for Fall… that sounds like something I would read) and it originates from a food blog called “Amuse your Bouche: simple vegetarian recipes.” If you’d like to check out the original recipe, it can be found here
Servings: I cut the recipe in half, so one hungry person or two people with medium to small appetites. It was enough for a good sized meal with no leftovers for me
Cooking Time: 15-20 minutes
1 tbsp oil
2/3 medium onion, diced
2 tsp minced garlic (aka 4 cloves, minced)
300 grams button mushrooms (about one pint container), sliced
50 ml vegetable stock
1 tsp paprika
4 tbsp sour cream
How to cook the thing:
- Heat the oil in a large pan over medium heat. Sautee the mushrooms, onion, and garlic for about five to seven minutes. They should be soft and have let off some liquid.
3. Add the sour cream and stir it all together. Let simmer for one more minute and then pull of the heat
Serve over noodles or rice.
Note: I served mine over egg noodles. I put the water on to boil when I started dicing vegetables and found that the cooking time worked out nicely.