Mushroom Stroganoff
This vegetarian meal is total comfort food. Served over buttered noodles, rice or alongside toasted bread, it comes together in just a few minutes and reheats well, too. If a favorite wild mushroom is in season, feel free to substitute for the crimini listed. Chanterelles are especially tasty.
Makes: Four servings | Prep time: 20 minutes

1/3 cup butter
One medium yellow onion, coarsely chopped
1.5 lbs mushrooms, wiped clean as necessary and coarsely chopped (both caps and stems)
Fresh nutmeg to taste
1 cup room temperature whole milk quark or sour cream

Melt butter in medium sauté pan over medium heat. Add onions. Cook and stir until the edges of the onion pieces are light brown and the centers are transparent and pale yellow. Reduce heat to medium-low. Add mushrooms, and let cook, stirring occasionally, until mushrooms are tender. Grate fresh nutmeg over mushrooms to taste. Reduce heat to low and stir in quark or sour cream until smooth and creamy. Serve immediately with the starch of your choice.