Portobello Mushroom Stroganoff

Posted by on Oct 21, 2013 in Recipes | 0 comments

One evening last week I started out making my mushroom and garlicky greens tacos. But then I switched course midstream when I tasted the delicious mushrooms I had sautéing and was flooded with memories of one of my favorite childhood meals. So I decided to make a mushroom stroganoff instead.  Good thing largely the same ingredients are called for in both!

Beef stroganoff used to be one of my all-time favorite meals. It was way up there with grandma’s potato salad. This was a frequent request for my birthday meal and I swear there was cheering in our house whenever we asked what was for dinner and this was on the menu.  Now you can see my Eastern European roots really shining through. In this updated vegan version, I’ve used tofu and big, beautiful portobello mushrooms. It would also be great with butler soy curls or just mushrooms. I used my cashew sour cream, which tasted amazing. But you could use a store-bought vegan sour cream as well. And I dished it up with garlicky kale for a perfect, well-rounded meal. 

Portobello Mushroom Stroganoff
Serves 2
Write a review
Print
Total Time
20 min
Total Time
20 min
Ingredients
  1. 6 portobello mushrooms, stems removed, sliced
  2. 2 shallots, sliced
  3. 2 cloves garlic, roughly chopped
  4. 4 ounces firm tofu, pressed and cut into ½ inch strips
  5. 1 cup vegetable broth
  6. 2½ tbsps cashew sour cream (or other vegan sour cream)
  7. Salt, to taste, and lots of freshly ground black pepper
  8. ½ tbsp extra virgin olive oil
  9. 4 ounces gluten-free pasta
Instructions
  1. Heat a touch of olive oil in a pan on medium-high heat.
  2. Put a pot of water onto boil for the pasta and add a dash of salt.
  3. Sauté onions, garlic and mushrooms until mushrooms let out their moisture and start to brown, about 10 minutes. If the pan becomes too dry, add a few tablespoons of water.
  4. Meanwhile, dry fry tofu in another pan (no oil is needed, it browns beautifully!)
  5. By this point your water should be boiling, add the pasta.
  6. Once the tofu is done, add it to the mushrooms and mix together. Allow the mushrooms and tofu to simmer for another 3-5 or so minutes.
  7. Add vegetable broth, cashew sour cream, and salt and pepper and stir. Don’t be afraid to go heavy on the pepper; the pepper really makes this stroganoff.
  8. Allow to simmer for a few minutes, while you drain and dish the pasta.
  9. Spoon mushrooms on top and enjoy!
Vegan Sweet and Simple http://vegansweetandsimple.com/
Doesn’t it look amazing? So satisfying and healthy. 

My favorite!

My favorite!

I hope you love this almost as much as I do! 

I’m also posting this at Ricki Heller’s Wellness Weekend.

Share Button

Leave a Reply

Your email address will not be published. Required fields are marked *