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Veggie Stroganoff




Source of Recipe


Kerry Sear, Cascadia Restaurant


List of Ingredients




2 frozen vegetarian burger patties
4 Portabello mushrooms
1 onion
1 cup red wine
1 tsp. paprika
2 tsp. Dijon mustard
1 dill pickle
8 Tbl. olive oil
3 oz. sour cream
1/2 cup vegetable stock or water
Pinch of salt & pepper

Recipe



Peel and clean mushrooms. Heat 4 Tbl. olive oil in a pan over medium-high heat. Add the mushroom caps and saute 1-2 minutes until lightly browned. Add the stock or water and cover. Lower heat to medium and cook until the mushrooms are soft.

Remove the mushrooms from the pan and set aside. Add the remaining 4 Tbl. olive oil to the pan. Saute the frozen patties until brown on each side. Remove from the pan. Add onions. When they are soft, add red wine and paprika. Stir in the mustard and sliced dill pickle. Reduce heat to low and stir in sour cream. Add the patties back in for a minute. Sandwich each patty with the mushrooms and serve with noodles or rice.

Serves 2.