A quick and satisfying vegetarian twist on the classic stroganoff, featuring tender mushrooms in a creamy sauce served over pasta.

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 oz mushrooms, sliced. 1 tbsp all-purpose flour. 1 cup vegetable broth. 1 cup sour cream. 2 tbsp Worcestershire sauce. Salt and pepper to taste. Fresh parsley for garnish. 8 oz pasta of your choice, cooked according to package instructions.

Instructions: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, saut until softened, about 3 minutes. Add sliced mushrooms to the skillet, cook until they release their moisture and become tender, about 5 minutes. Sprinkle flour over the mushrooms and stir well to coat, cook for another 2 minutes. Gradually pour in vegetable broth, stirring constantly until the mixture thickens, about 2-3 minutes. Reduce heat to low, stir in sour cream and Worcestershire sauce, simmer gently for 5 minutes. Season with salt and pepper to taste. Serve the mushroom stroganoff over cooked pasta, garnished with fresh parsley.

Prep Time: 10 minutes

Cook Time: 20 minutes