Mushroom Stroganoff | Dinner

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.


2 large shallots, peeled and minced

4 cloves garlic, peeled and minced

2 teaspoons minced thyme

Salt and freshly ground black pepper to taste

1 teaspoon minced 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

½ cup dry white wine

1 cup Tofu Sour Cream

1 pound whole-grain fettuccine, cooked according to package directions,

drained, and kept warm

Chopped parsley


1. Place the shallots in a large skillet and sauté over 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


2. When the stroganoff is finished cooking, stir in the sour cream. Add the

cooked noodles and toss well. Serve garnished with the parsley.

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