I have made mushroom stroganoff in the past. Although I have no recollection of ever eating "real" stroganoff (beef?), this is a fantastic tasting meal. It was a different recipe from the one I followed last time, but I wanted to try this new one because of the vegan sour cream. It turned out very rich and creamy. I enjoyed it over rice versus noodles because, as I try to empty out our cupboards for our upcoming move, I realize we have a ton of rice! One the side is tofu that has been marinated in Gyoza sauce and garlic and baked in the oven at 350 for about 25 minutes. The only thing missing....greens! I need to find a farmers market asap!
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