Sunday, July 28, 2013

Vegan Portobello Stroganoff

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Portobello Stroganoff
Portobello Stroganoff

Vegan Portobello Stroganoff

There are only a couple dishes that make me all warm inside, bringing back the nostalgic memories of childhood eating. Stroganoff is DEFINITELY one of those. It was one of my Dad’s prized dishes and also one I love and loved to make as I got older. You don’t find this Russian dish around much anymore. Probably because it is VERY unhealthy with all the beef and sour cream. Well now you can bring it back in a healthy way that would make even your (now) heart-healthy dad proud. 


3 Tablespoons butter alternative
2 organic shallots, minced
2 cloves of organic garlic, minced
4-5 organic portobello mushrooms, sliced (if you really like mushrooms add 1 pint slice button mushrooms as well)
1 cup organic vegetable broth
1/2 cup white wine
2.5 Tablespoons flour
1/2 cup sour cream alternative (Follow Your Heart makes a great one)
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
2 teaspoons organic tomato paste
1 tablespoon Dijon mustard
2 Tablespoons fresh organic parsley, chopped
Salt and Pepper to taste
12oz whole grain  fettuccine (or other long flat noodle)
Portobello Stroganoff
Portobello Stroganoff


Boil salted water for pasta and add noodles once you finish cooking mushrooms.  In a large skillet, melt butter over med/high heat.  Add shallot and garlic and cook, stirring until softened. Add the mushrooms and cook until limp and browned. Remove and set aside. In the same skillet, stir in the vegetable broth and wine. Bring to a boil and cook until the liquid has reduced by 1/3. Turn heat to low and return the mushroom mixture to the pan.  Remove the pan from the heat, stir in the flour and mix well. Add sour cream and Dijon mustard.   Return the skillet to the burner, and cook for one minute.  Add the soy, Worcestershire and tomato paste.  Continue cooking over low heat, just until the sauce thickens. Stir in the parsley and season with salt and pepper to taste. Serve immediately over hot noodles. ENJOY!

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