Mushroom Stroganoff

I promised my mushroom stroganoff recipe so here it is.

INGREDIENTS

- 1 cup of long grain brown rice
- 3 cups of water
- 1/2 vegetable bouillon cube
- 2 Tbsp olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 4 handfuls of sliced button mushrooms
- 1/4 cup of vegan worcestershire sauce
- 1 Tbsp ketchup
- 1 cup of unsweetened almond milk
- pepper

INSTRUCTIONS

Prepare rice according to directions.  I use a rice cooker, so I put in the rice and water and add in the bouillon cube minced up by my fingers.  I turn the rice cooker on (set it and forget it) and the rice is usually ready in 45 minutes.

Heat a large skillet on medium heat.  Add the olive oil and onions.  Sautee for a couple of minutes, then add the garlic.  If the mixture begins to stick, add water to the pan.  After one more minute, add the mushrooms.  You probably will need to add a little bit of water to keep the pan nonstick.  Let the mushrooms, onions, and garlic sautee together for about 10 minutes.  Add a pinch of pepper, the vegan worcestershire sauce, and ketchup.  Stir together to combine.  Add the almond milk.  Heat until bubbly.  Taste to see if you want more worcestershire for tang or ketchup for sweetness.  Serve over hot rice and enjoy.