Marvelous Mushroom Stroganoff

Uff da! This is church basement good, don’tcha know. All the salty, tangy, meatiness you can handle– without the meat. Cashew cream, shallots, vegan butter, and thick slabs of portabella mushrooms, sauteed to perfection. Your Grandma would be proud.

Ingredients:

3 tbsp. shallots, minced
1 tbsp. garlic, minced
½ cup vegan butter (1 stick), separated
1 cup shitake mushrooms, finely diced
2 portabella mushroom caps, cut into thick strips
½ cup not-beef broth, or your favorite vegan “beef” broth
½ cup cashew cream (recipe below)
½ vegan sour cream
¼ tsp. paprika
¼ tsp. salt
¼ tsp. herbs de province
Freshly ground black pepper, to taste
2 tbsp. vegan Worcestershire sauce
Vegan “egg” noodles, or your favorite pasta shape
Chopped Italian parsley, for garnish

Recipe:

1. Set a large pot of water to boil. Add salt as directed on the box, if desired.
2. Prep the mushrooms, garlic, and shallots.
3. In a medium sauté pan, melt 2 tbsp. butter over medium high heat.
4. Working in 2 batches, add the half of the sliced portabella mushrooms to the pan, and sauté until softened (About 7-8 minutes). Set aside, and keep warm. Melt 2 tbsp. butter in the pan, and sauté the remaining mushrooms. Set aside and keep warm.
5. Add pasta to the boiling water, and cook according to package directions.
6. In a large skillet, melt 2 tbsp. butter over medium high heat.
7. Add the shallots, and cook until translucent (about 7-8 minutes).
8. Add the shitake mushrooms, and sauté until all of the water has been released from the mushrooms (About 8-10 minutes).
9. Add the garlic, and sauté for about 2-3 minutes.
10. When pasta has finished cooking, drain pasta. Stir in some olive oil to prevent pasta from sticking.
11. Lower the temperature to medium low heat, and add Worcestershire sauce, spices, and 2 tbsp. not-beef broth.  Stir to combine and let simmer for 2 to 3 minutes.
12. Add in cashew cream, sour cream, and the remaining not-beef broth. Stir to combine all ingredients.
13. Raise heat to medium, and let simmer until the sauce begins to thicken.
14. Stir in cooked pasta, portabella mushrooms, and remaining butter.
15. Garnish with chopped Italian parsley, serve and enjoy.

Serves two to three.

Cashew Cream

Ingredients
1 cup soaked cashews
½ cup soy milk
1½ tbsp. lemon juice
½ tsp. salt
½ tsp. onion powder
1 tsp minced garlic
black pepper, to taste

Recipe

1. Place all ingredients into a blender. Blend until creamy.