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- Serves 4
- Serving size: ¼ of recipe
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Stroganoff originated in Russia as a beef dish served in a rich sour cream sauce. And although there are many versions of the original recipe, this plant-based one is made with rich porcini mushrooms and lots of fresh herbs.
This recipe is from Forks Over Knives – The Cookbook.
By Del Sroufe,
Ingredients
- 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 in 1 cup boiling water for 30 minutes
- ½ cup dry white wine
- 1 pound whole-grain fettuccine, cooked according to package directions, drained, and kept warm
- 1 cup Tofu Sour Cream
- Chopped parsley
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 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 minutes.
- When the stroganoff is finished cooking, stir in the sour cream.
- Add the cooked noodles and toss well.
- Serve garnished with the parsley.
Nutritional Information:
Per serving (¼ of recipe): 302 calories, 34.6 g carbohydrates, 15.3 g protein, 8.6 g total fat, 1.7 g saturated fat, 0 g cholesterol, 483 mg sodium, 7.5 g fiber, 2.8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (11)
(5 from 7 votes)This recipe is fantastic! I made it with store bought vegan sour cream and loved it! Today I’m making your tofu sour cream. In the photo it looks a bit grainy but I’ll let you know how it turns out.
Made as directed but subbed store-bought vegan sour cream, green onions for shallots and added extra-firm tofu. I might toss in a bit of vegan beef stock for a bit more umami next time, but this one's definitely a keeper!
Just curious if anyone else is concerned that the recipe calls for a 1/2 cup of wine? This recipe does not cook long enough for the alcohol to cook off.
This recipe is amazing everytime I make it.
I loved this so much.. yummy thanks Chef Del
Great recipe! Can I freeze it?
One of my favorite vegan entrees. A masterpiece!
Didn't use the porcini mushrooms and added vegetable base in the 1 cup of water. Let it boil down and thicken a little. Thought it was quite good.
The stroganoff was average, but did not care for the tofu sour cream or dried porcini mushrooms.
This recipe is absolute perfection. Goes in the favorites pile!
I agree. Even though I'm new to cooking, I pulled this recipe off and it was delicious!