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Who brought the fun-guy?

Friends are a lot like mushrooms.

Filled with fungus.

No wait, that isn’t right!

There are plenty of them around, though the good ones take more time and patience to find.

Some are poisonous. You have to study what those look like.

Others will grow in unexpected places.

There are so many different varieties;

Offering different textures and flavors to each palate.

It’s hard to pinpoint which one is your favorite…

but you always know which one you can depend on the most.

A life filled with just one type of mushroom is a life poorly lived.  

But most importantly, when you look at a mushroom, you cannot help but be in awe.

They are fascinating little creatures, aren’t they?

They just might make you smile…

Actual self-portrait.

So what does one do when they find themselves with way too many friends?

Make a stroganoff, that’s what!

Just throw them in a pot, cook them up and serve them over rice.

(((not actually condoning cannibalism here)))

Okay, now when I say mushrooms I really mean mushrooms.

No more simile talk.

Mushroom Stroganoff Recipe

Serves 4


  • 1 Tb Earth Balance
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 c. veggie broth
  • 2 c. mushrooms (use a variety if you want!)
  • 1 carrot, chopped
  • 1 Tb cognac (or red wine)
  • 3 Tb Tofutti sour cream
  • 1 Tb dijon mustard
  • handful parsley to garnish, optional


  1. Melt the butter and place the onion, garlic, bay leaf and thyme sprigs into medium pot. Saute for 5 min.
  2. Add the cognac and allow the alcohol to burn off (2-4 min).
  3. Stir in carrot and mushrooms, allowing for all the veggies to coat with butter and herbs.
  4. Add vegetable broth and bring to a boil. Simmer uncovered on low heat for 10-15 minutes.
  5. At the end, at the sour cream and mustard. Stir until completely mixed in. Cook another 5 minutes.
  6. Discard thyme sprigs and bay leaf and serve over brown rice (I just heated up 2 frozen bags from Trader Joe’s to serve 4).
  7. Garnish with parsley and season with salt (it will need it!)
10 Comments Post a comment
  1. April #

    Do you think it would be possible to crock pot this recipe?

    January 19, 2013
    • I really don’t see why you couldn’t April. Good luck with it and let me know if it works! xo

      January 20, 2013
  2. Peter #

    Recipe turned out very good with a few minor modification. You did neglect to mention what to do with the garlic, I assumed it should be added with the onion.

    October 26, 2011
    • Hi Peter! Yes, you are right about when to add the garlic–sorry about that! I just fixed it. I’m so glad to hear that you liked it 🙂

      October 26, 2011
  3. Jan #

    you are a genius.

    October 8, 2011
    • Memory is RAM *snicker*. Thank you for seeing things my way, Jan. You are right! hahahaha.

      October 8, 2011
  4. Mom #

    “How does one not like mushrooms?” Hello……….you have a sister…………..BUT this sounds GREAT to me!

    October 2, 2011
    • But she is changing, mother. Remember when she had her first artichoke at the ripe age of THIRTY THREE?? ha

      October 2, 2011
  5. Aww, I love the similie! It’s so true. So sad that the hubby doesn’t eat mushrooms (or want them in the house). He’s gone this weekend, maybe I’ll make this while he’s at beet fest!

    September 27, 2011
    • How does one not like mushrooms?? Hey, more stroganoff for you! And is the husband really at a beet fest or beer? Because if it is a beet fest, I must know when and where! How cool would that be? And if beer, I will pretend that I can go in my imagination 😦

      September 28, 2011

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