Last night I was looking for something quick for dinner, and my wife reminded my of “Garden Burger Stroganoff”.  It originally came from some veggie cookbook I can’t currently remember, and we’ve been making it in one variation or another for many years. 

While heating up water for pasta, I sauteed some onions and garlic with 3–4 medium sized portobello mushrooms until everything was squishy.  Then came salt and pepper, some dried thyme, and just a little red wine.  I cooked it until most of the wine was gone, then added about half a pint of sour cream (Tillamook reduced fat) that had been blended with about 1/2 a tablespoon of corn starch.  Flour works here too, but I didn’t have any white flour.  That will thicken up nicely.  Just before serving I put a couple of Garden Burgers (actual Garden Burger (tm) variety) in the toaster until they were crispy, then chopped them up and added them to the mixture. 

Serve over noodles.  I used some soy-based spaghetti, ‘cause that’s what I had, but egg noodle are probably preferable. 

Very simple, and quite “hearty”.  The whole thing can easily be done by the time the water has boiled and the pasta is cooked.