Mushroom Stroganoff

Beef stroganoff is my wife's favorite dish.  So, it was a little daunting to try and make this dish into a low fat vegetarian dish.  I used mushrooms instead of beef.  This worked to a degree, but my wife still says she missed the beef.  I would probably recommend using soy crumbles if you want the texture of the meat.  But, honestly, I didn't miss it at all.

Another thing I have been doing lately is figuring out a way to have these recipes easily translate into a vegan dish if that's what you prefer.  This one would be a little tricky, but can be done.  There are plenty of vegan beef soup bases out there.  Take your pick, I'm sure most of them are really good.  The egg noodles would be the tricky part.  I haven't seen too many vegan egg noodles.  So, you could substitute noodles for rice or use a wheat based pasta.  I would probably use rice.

Cooking the mushrooms

Adding the slurry and letting the sauce thicken

The vegan sour cream that I used

Sour cream has been added

The final plating

Mushroom Stroganoff

Ingredients

2 Onions (sliced)
3-4 Cups Fresh Mushrooms (sliced)
4 Cups Beef Stock (you can use bouillon)
1 Cup Water
3 Tbs. Unbleached Flour
4 Tbs. Vegan Sour Cream
1 Pkg. Egg Noodles


Directions

1.  Saute the onions until translucent, about 5 minutes.  Season the onions and then add the mushrooms.

2.  Saute the mushrooms until they have cooked down, about 5-7 minutes.   Season the mushrooms.

3.  Add the stock and simmer for about 20 minutes.

4.  While the mushroom mixture is simmering, make a slurry by mixing the water and flour in a separate bowl.  Make sure that all of the flour has been dissolved.

5.  Add the slurry to the mixture.  Once the mixture comes to a slow boil, this is how thick the mixture will be.  If you want it thicker, add a little more flour to another slurry mix.

6.  Remove from heat and mix in the sour cream.

7.  Serve over egg noodles, rice, wheat pasta, whatever.