Mushroom Stroganoff

This vegetarian version of beef stroganoff is hearty and filling. Delicious served with long grain rice and a crisp green salad.

3 T olive oil
1 lb. mushrooms (such as porcini, shiitakes or oysters), sliced
3 scallions, sliced
2 garlic cloves, crushed
2 T dry sherry or vermouth
salt & ground black pepper
1 1/4 cups sour cream or creme fraiche
1 T fresh marjoram or thyme leaves, chopped
fresh parsley, chopped

Heat the oil in a large frying pan and fry the mushrooms gently, stirring them occasionally until they are softened and just cooked.

Add the scallions, garlic and sherry or vermouth and cook for a minute more. Season well.

Stir in the sour cream or creme fraiche and heat to just below boiling. Stir in the marjoram or thyme, then scatter the parsley on top. Serve with rice, pasta or boiled new potatoes. Serves 3 to 4.