Attention busy&hungry people!! *Jumps up and down and waves multi-colored flags around.*

This is a quick, easy and delicious weeknight dinner!!! Under 30 minutes, for sure.

If you like mushrooms, you are going to love this. If you don’t (like my sister – I think she’s nuts, but whatever ; )), try making it with mock duck (a.k.a seitan), which looks scary but is really delicious. I like it better than tofu as a meat substitute. Leave a comment if you have questions about using mock duck instead of mushrooms in this recipe! : ) Or, ask me on Facebook or Twitter!

Now, for all you mushroom lovahs out there…here is the recipe for Mushroom Stroganoff. It’s from allrecipes.com again, following several of the modifications in the comments below the original recipe.

Mushroom Stroganoff

Olive oil
1/2 an onion, chopped
2 cloves garlic
3/4 pound mushrooms, sliced (I used crimini and dried shiitake – you could also use button, portabella, whatever!)
1 cup vegetable broth
1/2 cup white wine
1/2 cups sour cream
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley (I didn’t have this but it would be good)
Soy sauce
8 ounces dried egg noodles

This is supposed to serve four, but we got two BIG portions out of it…and ate it all *looks guilty*.

Before I started anything, I soaked my dried shiitake mushrooms in water to rehydrate them:

If you’re a mushroom eater, you should buy some of these. You can find them in the Asian food section of your grocery store. They are awesome because they keep for a long time and it’s great having them on hand to add another layer of flavor to your dishes.

Next, you’ll want to chop the onions and garlic…

Cook in some olive oil over medium heat.

Add the mushrooms and cook for a few minutes, until they look cooked (man, I love mushrooms). It would probably be good to start your water boiling for the egg noodles now.

Once the mushrooms are cooked, add the white wine and let that cook into the mushrooms for a few minutes. Then, add the veggie stock and bring it to a low boil. Add the sour cream and flour to the mix. Check on the noodles.

Stir and keep stirring until the sauce thickens from the flour. Add a few dashes of soy sauce. Are your noodles ready?

It’s almost ready!! If you haven’t drained your noodles, do that now. If you’re not happy with the thickness of the sauce, try adding a little bit more of the flour.

Pour the sauce on top of the noodles and ENJOY. Sprinkle the fresh parsley on top, if you have it. Pair it with a glass of Apothic Red, a new blend out of California that you should definitely try (and no, they most certainly didn’t pay me to say that! It is delish).

Note: If you want to make a bigger deal out of this meal, add a mixed green salad with your favorite fresh veggies (cucumbers and carrots?) and some garlic bread.

Pat yourself on the back. You’ve just made a savory & satisfying meatless dinner in under 30 minutes.

Life is good.

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