Stroganoff originated in Russia as a beef dish served in a rich sour cream sauce. And though there are many versions of the original recipe, I prefer this plant-based one, made with rich porcini mushrooms and lots of fresh herbs.
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. Stir, and cook over medium-low heat for 20 minutes.
When the stroganoff is finished cooking, stir in the sour cream. Add the cooked noodles and toss well. Serve garnished with the parsley.
Use this healthy dairy alternative in any dish that calls for sour cream. Serve it with baked potatoes and fresh chives, with tacos or enchiladas, or with Mushroom Stroganoff.
Makes 1½ cups
Combine all ingredients in a blender and puree until smooth and creamy. Chill until ready to serve.
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I watched the video and have read the book and the author makes a very compelling reason to change the way some of us eat.Published 1 day ago by librarylinda
Lots of great recipes and he doesn't use oil when he cooks. (Optional)Published 1 day ago by Barbara McCubbin
I am not vegan or following the plan of this lifestyle completely, but this book has gotten me so excited to cook healthy foods and eating this way has made me feel better on the... Read morePublished 3 days ago by Kaylee