Mushroom Stroganoff (vegan)

If you like mushrooms this is an incredible recipe from one of my favorite cookbooks: The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating. We bought our mushrooms at the Boulder Farmer's Market today and served the stroganoff w/ garlic mashed potatoes. Enjoy!

Serves 8 (easily cut in half)

1 TBS extra-virgin olive oil

1 yellow onion, sliced thin

4 large portobello mushrooms, cut into chunks

5 cups shiitake mushrooms, cut into chunks

5 cups white button mushrooms, cut into chunks

1 teas paprika

1 cup vegetable stock

salt and pepper to taste

Heat pan w/ oil add onion and cook for 1-2 mins, add mushrooms and cook 1-2 mins. Sprinkle paprika and stir. Add vegetable stock. Cook until mushrooms are tender and the sauce become like gravy. Season w/ salt and pepper.

My Notes:

* We used a mix of mushrooms (just bought a "grab bag" at the market) you could use whatever you wanted.

* Mushrooms are expensive (6.00 per 1/2 lb at the market!!!) so I cut this recipe in half.

* I wasn't concerned w/ making this vegan so I used Chicken Stock instead of Veggie and added a little bit of sour cream. I also used a little cornstarch to thicken the sauce.

* You could serve over noodles but we like it over mashed potatoes:

peel and cut potatoes, add to crockpot w/ water and 2 whole garlic cloves - cook until potatoes are tender and then mash. Add butter and salt.