I had high hopes for this dish, tweaked a little from
Amuse Your Bouche.
Love for mushrooms...check. Love for rice dishes...check. Love for mushroom strogonoff....um...not quite checked. It wasn't awful but it wasn't the best thing ever. Which, after reviewing the pictures and recipe, was probably due to my human error. I'm not a big fan of fresh parsley or fresh cilantro...not sure why, just tend to skip it when either are in recipes. This recipe called for fresh parsley and, as per usual, I skipped it and sprinkled the dried stuff. Also, my "dollups" of sour cream are around wheelbarrow size so it was super rich. Maybe you'll have better luck!
Enjoy!
Mushroom Strogonoff
Ingredients
1 tablespoon of extra virgin olive oil
1 onion
(diced)
4 cloves garlic
(minced)
2 cups mushrooms
(sliced or roughly chopped)
A splash or two of vegetable stock
1 teaspoon paprika
3 tablespoons sour cream
4 tablespoons fresh parsley
(chopped)
Directions
Heat your oil in a large skillet and saute your onion, garlic, and mushrooms over a medium heat for 5-8 minutes or until tender.
Toss in your vegetable stock and paprika with a little salt and pepper. Cook for another 5 minutes.
Reduce your heat and stir in your sour cream and half the parsley. Notice my wheelbarrow size "dollups" and dried parsley....make better choices!
Once heated through, remove from heat and prep for serving. We served over rice and used the remaining parsley for garnish.
Again, it wasn't awful. We ate it and didn't have to run to a plan B. But...as you can imagine...Miss Lillian Mae was not impressed...
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