Subj : Mushroom Stroganoff
To   : All
From : Ben Collver
Date : Fri Dec 12 2025 06:56 am

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Stroganoff
 Categories: Pasta
      Yield: 4 Servings
 
      2 tb Olive oil
      3 lg Portobello mushroom caps;
           - gills scraped out,
           - diced 3/4"
      2 tb Tomato paste
      2 c  Vegetable broth
      1 lg Onion; chopped
      1 lg Green bell pepper;
           - seeded & chopped
      8 oz Small white mushrooms;
           - quartered
      6 oz Shiitake mushrooms;
           - stems removed &
           - caps chopped
      2 tb All-purpose flour
  1 1/2 tb Sweet Hungarian paprika
           Salt
           Black pepper; freshly ground
    1/2 c  Vegan sour cream
 
  Heat 1 tb olive oil in a large skillet over medium heat. Add the
  portobellos and brown on all sides, 7 to 8 minutes. Set aside.
  
  In a small bowl, combine the tomato paste and 1/4 cup broth, blending
  until smooth. Set aside.
  
  Heat the remaining 1 tb olive oil in a large saucepan over medium
  heat. Add the onion and bell pepper, cover, and cook until softened,
  about 5 minutes. Add the white mushrooms and shiitakes and cook,
  uncovered, until the liquid evaporates, about 3 minutes. Stir in the
  flour and paprika and cook, stirring, for about 1 minute to remove
  the raw taste from the flour. Add the tomato paste mixture, stirring
  until smooth. Stir in the remaining 1-3/4 cups broth and bring to a
  boil, then reduce the heat to low. Season to taste with salt & pepper
  and simmer until the flavors are blended and the sauce thickens
  somewhat, about 25 minutes.
  
  Slowly whisk in the vegan sour cream until well blended. Add the
  reserved portobellos and simmer until heated through, about 5
  minutes. Serve hot.
  
  Variation:
  
  Substitute seitan or reconstituted soy curls for a portion of the
  mushrooms.
  
  Recipe by Vegan Planet by Robin Robertson
 
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