This was one of my first vegan recipes I tried. I was so excited to cook something that was relatively easy and extremely tasty. Since I didn’t cook, this recipe was my open door into the vegan world, where I realized I could do this. 7 months later, still vegan.
Chef Del’s Mushroom Stroganoff
2 large shallots
4 cloves garlic
2 tsp minced thyme
salt & pepper
1 tsp minced rosemary
1 lb. portobello mushrooms
1 oz porcini mushrooms
½ cup dry white wine
1 lb. whole-grain fettuccine
1 cup Tofu Sour Cream see recipe below
Soak porcini mushrooms in 1 cup of boiling water for 30 minutes (save water).*I didn’t have these skipped this step added water in with the portobello mushrooms
Place the shallots in a large skillet and sauté over a medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking.
Add the garlic and thyme, and cook for another minute.
Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally.
Add the porcini mushrooms and their soaking liquid, and the wine.*see my note above
Stir, and cook over medium-low heat for 20 minutes.
When the stroganoff is finished cooking, stir in the tofu sour cream.
Add the cooked noodles and toss well.
Serve garnished with the parsley.
Tofu sour cream
1 12oz. pack extra firm silken tofu
1 tbsp lemon juice
1 tbsp red wine vinegar
Combine all ingredients in a blender and puree until smooth and creamy.
Chill until ready to serve.
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