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Plant Based Mushroom Stroganoff

Plant Based Mushroom Stroganoff is a delicious vegetarian recipe.

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

Plant Based Mushroom Stroganoff is a delicious vegetarian recipe. 
Print Recipe
Prep Time:10 mins
Cook Time:40 mins
Total Time:50 mins

Ingredients

  • 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.

Instructions

  • 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.
Servings: 4

Be sure to check out these other Vegetarian recipes:

Artichoke & Red Pepper Pesto Pasta

Crockpot Butternut Squash Chili

Homemade Sweet Potato Fries

Vegetarian Sweet Potato & Black Bean Taco Bake

Zucchini Brownies

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