Looking for an easy-breezy dinner that is hearty, full of flavor, and versatile? Look no further. I present you with my spur-of-the-moment Mushroom Sausage Stroganoff.
Tonight, it will be served adorning a baked potato and a splash of fresh chopped parsley. Some other options include the obvious, tossed with noodles. Feeling a bit more creative? Tuck the stroganoff into puff pastry for individual stroganoff pockets and bake. Toss in a bag of organic, frozen mixed garden vegetables to round out your meal and to add a flash of color. Layer it in a round springform pan interspersing it with tortillas, then bake to heat through. To serve, slice it in wedges. Roll it into egg-less rolls with some shredded carrots and cabbage, and air fry for a riff on an egg-less roll. I’m sure you can come up with some ideas of your own.
In a large sauté pan on medium heat, break up the sausage until it browns and is in crumbles.
Add the onion, and continue to sauté until the onion becomes soft but not caramelized.
Add the garlic, and continue to sauté until the onion is slightly caramelized and the garlic is soft.
Add the mushrooms. Stir to combine. Cover with a lid, and cook until the mushrooms are soft, approximately 10-13 minutes. Stir occasionally.
At this point, you can park the stroganoff if you are not ready to serve. But if you do that, reheat the mixture before moving on to the next step.
Stir in the sour cream and continue to stir until everything is well combined and heated through.
Since the Beyond Sausage is so well seasoned, I didn’t add any other seasonings.
*While there are more than several vegan brands of sour cream, the only two brands that I use are Kite Hill and Forager. All the others that I have tried are truly sub-standard, in my opinion. And as the saying goes, your finished meal is only as good as all the ingredients you put into it.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.