Mushroom Stroganoff

A vegan version of a Russian favorite!

I love mushrooms! Not only are they healthy, they are delicious because they add a savory component to dishes. This recipe uses both fresh and dried mushrooms. I prefer using several different types like oysters, portobellos, creminis and dried porcinis or morels.

Serves 8

Ingredients:

16 Oz. Fusilli Pasta

1/2 Onion, small dice

16 Oz. Mushrooms, bite size

2 Cups Vegetable Stock

.5 Oz. Dried Mushrooms, rehydrated

1 Cup Boiling Water

3 Tbsp. AP Flour

1 Garlic Clove, minced

1 tsp. Fresh Thyme, chopped

1 Tbsp. Dijon Mustard

2 Tbsp. Soy or Tamari

1/2 Cup Wine

1/2 Cup Non-dairy Unsweet Creamer or Sour Cream

Salt & Pepper

Parsley for Garnish

Method:

Rehydrate your mushrooms in 1 cup boiling water for about 20 minutes. Add the water, mushrooms and vegetable stock to a high speed blender and liquify.

You will also want to get your pasta water going so that you can cook your pasta when the water is ready.

Sauté onions in a large pan in some oil until they start to soften. Add the mushrooms and thyme, season with a little salt and pepper and sauté until the mushrooms start to caramelize.

Next, add garlic and cook a minute. Add the wine and cook down until it has evaporated. Then, add the flour and cook a few minutes more while stirring. Then, whisk in the mushroom stock from the blender.

Add the Dijon Mustard, soy and cracked pepper. Cook until it becomes a gravy consistency. Finish with the non-dairy creamer and season to taste.

Stir in your noodles. You may need to cook it a few more minutes depending on the consistency of the sauce after adding the noodles or if you added a little pasta water. Stir often at this point.

Garnish with parsley, serve with vegan sour cream and enjoy!