Wednesday, November 6, 2013

Vegan Mushroom Stroganoff

I love taking a classic, meat driven and cream-centric dish and turning it into a savory, plant-based meal.  I think that is my one of my favorite things to do when it comes to cooking vegan.  There is something special about reinventing something everyone knows and loves and making it your own.

Of course, making a mushroom stroganoff is not reinventing the wheel, but I do believe that this recipe is one of a kind.  Oil free and yes, sans vegan butter...I relied on the natural oils of the vegetables while sauteing, and added in layers of flavors to create a nice, "creamy" vegan mushroom sauce.

Vegan Mushroom Stroganoff
Ingredients: (yields 4 servings)
Noodles of your choice (cooking according to package)
3 large portobella mushrooms sliced
1 onions chopped
2 clove garlic minced
1 tbsp evoo
1 tbsp fresh thyme
1/2 c dry red wine
1/4 c vegetable broth
1 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp vegan sour cream
2 tbsp flour
1 tsp Cayenne
1 tbsp Dijon mustard
s+p to taste

Heat evoo in large saute pan and saute onions and garlic for about five minutes.  Add in portobello mushrooms and thyme, sauteing for an additional 5 minutes.  Slowly stir in wine, balsamic vinegar, soy sauce, and vegetable broth>  Bring to boil, turn to med-low and let reduce by half.   Whisk in vegan sour cream and flour and stir until smooth.  Add in cayenne, dijon mustard and season to taste.  Serve over vegan noodles and enjoy with a nice glass of Burgundy!

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