Vegetarian Mushroom Stroganoff
This recipe I have adapted over time to make it easier, less time consuming and honestly with the increasing cost of groceries, cheaper. It's absolutely delicious. Mushrooms are an amazing food. (actually fungi) Eating just two a day can actually reduce your risk of cancer. Give this a try. It's becoming a staple in my house.
2 large shallots, peeled and minced
4 cloves garlic, peeled and minced
2 teaspoons chopped fresh thyme
1 teaspoon fresh chopped rosemary
1 pound portabella, stemmed and chopped into large pieces (I use a spoon to scrape off the gills. Just looks nicer)
1/2 pound shitake mushrooms loosely chopped
1/2 c dry white wine (you can sub in stock here but wine gives more flavor)
1 cup tofu sour cream (Here is where I change it up. I don't like tofu sour cream so I used about 1/2 c of the tofu sour cream and 1/2 c light real sour cream) Much better taste and you still get some protein from the tofu.
1 pound fettucine noodles or any of your choice.
DIRECTIONS: Saute shallots in a dry pan about 8 minutes, adding a few Tbs of stock as you go so they don't stick. Add garlic, thyme and rosemary and sauté another 1-3 minutes. Add in mushrooms and continue cooking and adding just a bit of stock for about 10 min. Add wine and cook about 20 minutes. I added a little more stock too so it was loose and not dry or soupy. Throw in your cooked fettuccini and toss well. Serve sprinkled with parsley. Enjoy!