One of my favorite cold weather foods is a rich and hearty mushroom stroganoff. This vegan version is much healthier than the traditional Russian recipe and just as satisfying. It’s also an extremely versatile dish that can be served with rice or pasta, as a baked potato topping, as a filling in crepes and, as the photo above, over a mound of mashed potatoes with veggies on the side. I hope you enjoy it as much as I do.
2 tbsp vegan butter (e.g. Earth Balance)
1 medium onion, minced
4 clove garlic, minced
1 tbsp yellow mustard
3 tbsp soy sauce
½ cup white wine
1 lb cremini mushroom, sliced
1 lb portobello mushrooms, stems removed and sliced
½ lb oyster mushrooms, sliced
½ lb shiitake mushrooms, stems removed and sliced
1 cup non-dairy heavy cream (unflavored) or soy sour cream
Pepper to taste
1. In a large sauce pan, saute onions and garlic in the vegan butter until they start to get translucent.
2. Add mushrooms, white wine, soy sauce, mustard and pepper. Cover pan and let simmer on medium low heat until the mushrooms soften and the liquids dry.
3. Turn off heat and add heavy cream/sour cream.
4. Serve over rice, pasta or mashed potatoes