Mushroom Stroganoff

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

With earthy mushrooms and a thick rich gravy, this yummy vegetarian stroganoff checks all the boxes!

Recipe tags: vegetable base, easy difficulty, main, vegetarian, skillet

Ingredients

Quantity	Ingredient
1 tbsp	Better Than Bouillon^® Mushroom Base
1 tbsp	Better Than Bouillon^® Seasoned Vegetable Base
2 cups	water
3 tbsp	unsalted butter
2 lbs	sliced brown mushrooms
1	large onion, sliced
4 cloves	garlic, minced
½ tsp	black pepper
3 tbsp	all-purpose flour
4	bay leaves
1 tsp	paprika
1 cup	sour cream, divided
3 tbsp	finely chopped fresh parsley, divided

Directions

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1

In medium bowl, stir together Mushroom Base and Seasoned Vegetable Base with 2 cups water.
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2

In large skillet set over medium-high heat, melt butter. Cook mushrooms for 6 to 8 minutes or until starting to brown. Stir in onion, garlic and pepper. Cook for 3 to 5 minutes or until onion is starting to soften.
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3

Sprinkle with flour. Cook, whisking, for 1 minute. While whisking, slowly pour in Mushroom Base mixture. Continue to whisk and bring to a boil. Stir in bay leaves and paprika. Reduce heat to a simmer. Cook for 6 to 8 minutes or until sauce has thickened. Discard bay leaves. Stir in ½ cup sour cream and 2 tbsp parsley.
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4

Serve stroganoff with dollop of remaining sour cream. Garnish with remaining parsley.

Tips: Serve stroganoff over noodles, rice or mashed potatoes. Substitute parsley with fresh dill for a variation.

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