Plant Based Mushroom Stroganoff is dairy free and vegan. The recipe is from “Forks Over Knives: The Cookbook” by Chef Del Sroufe. Forks Over Knives: The Cookbook is a recipe book that stemmed from the famous documentary, “Forks Over Knives”, a film explaining research done in the area of plant based diets and their impact on health throughout the world and in the United States.
I personally have experienced significant health benefits from following a plant based diet, including but not limited to, complete healing from endometriosis, no flare ups from severe gastro-esophageal reflux disease (which I’ve experienced pain since middle school), more energy and less mood swings. If you are interested in a plant based lifestyle, I recommend watching the documentary, “Forks Over Knives”. Even if you are not interested, the film is still entertaining!
Plant Based Mushroom Stroganoff
- 2 whole large shallots peeled and minced
- 4 cloves garlic peeled and minced
- 2 teaspoons minced thyme I did not have fresh thyme, so I used 1 teaspoon of dried thyme leaves
- dash Salt and freshly ground pepper to taste
- 1 teaspoon minced rosemary I used 1 teaspoon dried rosemary
- 1 pound Portobello mushrooms stemmed and cut into large pieces
- 1 ounce porcini mushrooms soaked for 30 minutes in 1 cup of water that has just been boiled, and roughly chopped (I could not find porcini mushrooms, so I used dried oyster mushrooms. It’s important here to use dried mushrooms because it makes the sauce much more flavorful).
- ½ cup dry white wine
- 1 cup tofu sour cream recipe for homemade is below. I do admit, I cheated here. I used Tofutti brand Better Than Sour Cream. It’s the same idea as the homemade, just a bit more processed. I do plan to make my own tofu sour cream in the future because it is way cheaper!
- 1 pound whole-grain fettuccine cooked according to package directions, drained, and kept warm
- 1 bunch Chopped parsley I completely forgot this ingredient, ha ha!
- 1 container Tofu Sour Cream
- Use this healthy dairy alternative in any dish that calls for sour cream. Makes 1 ½ cups
- One 12 ounce package extra firm silken tofu drained
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- Salt to taste
- Combine all ingredients in a blender and puree until smooth and creamy then chill until ready to serve.
- 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 the shallots from sticking to the pan.
- Add the garlic and thyme and cook for another minute.
- Stir in the salt and pepper, rosemary, and Portobello mushrooms and cook for 10 minutes, stirring occasionally.
- Add the porcini mushrooms and their soaking liquid.
- Add 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 parsely.
Be sure to check out these other Vegetarian recipes:
Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.