Welcome to another “Advocate From Your Plate” Vegan recipe.
Here’s another iconic entree adapted to meatless…absolutely delicious! It is so easy, and you are going to love modifying your own favorite recipes … or creating your own.
TRIPLE MUSHROOM STROGANOFF
1/2 pound fresh button mushrooms, halved
2–2/3 cups sliced fresh baby portobello mushrooms
1 package (3–1/2 ounces) sliced fresh shiitake mushrooms
3 shallots, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1–1/2 cups vegetable broth, divided
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 cup (8 ounces) vegan sour cream (such at Tofutti)
1 tablespoon minced fresh parsley
In a large nonstick skillet over medium heat, cook the mushrooms and shallots in olive oil for 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
Stir in 1-1/4 cups broth, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
Combine flour with remaining broth until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; gradually stir in sour cream (do not boil). Drain noodles; serve with mushroom sauce over noodles or rice. Sprinkle with parsley.
Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.
This is a great recipe for Meatless Mondays and the reason Macca created it.
Vegan Recipes are part of the Int’l Fund for Horses Advocate From Your Plate campaign.