Creamy Mushroom Stroganoff

Comfort food anyone?

Who remember’s digging into mom’s Beef Strogonoff?

Creamy noodles, chunky bits of beef, and that sauce!  That sour cream sauce was a meal all by itself!

This recipe posed a bit of a challenge as I not only had to replace the beef, but also that high-fat dairy sauce we all know an love so much.  The answer was waiting for me in the refrigerator.

This Mushroom Stroganoff uses Mushrooms and Seitan as the beef replacement, and a creamy Tofu Sour Cream sauce that will instantly remind you of sitting around the dinner table at mom’s.

Mushroom Strogonoff

As you can see, there’s not that many ingredients.

Mushrooms and Seitan (optional) for the beef replacement.  I only added the Seitan as my wife loves the stuff.  You could easily add some additional mushrooms instead – maybe some big beefy Portobellos.  Yum.

The sauce is made with Tofu, Garlic, Onion, Lemon Juice, White Wine, and some spices.

And don’t forget the noodles.

Pretty easy right?

First thing on the list – the Sour Cream

Tofu Sour Cream

• 1 package Extra Firm Tofu
• 2 Tbls Lemon Juice
• 1 Tbls Red Wine Vinegar
• 1 clove garlic
• 1/4 tsp salt
• 1-2 Tbls of water for consistency

My box of Tofu was a 12oz package, you only need about 8oz for this recipe so cut off 1/4 of the block and save it for later use.  Drain the tofu well and add everything to a blender.  Be sure to stop and scrape down the sides occasionally.  If it seems too thick, add a tablespoon or two of water until it reaches a sour cream-like consistency.

This should make about 1 cup of Tofu Sour Cream.

Now that the Sour Cream is done, go ahead and cook up 2 cups or so of your favorite pasta.

I used Whole Wheat Penne noodles, but any pasta should work fine.  Go ahead and carb up!

Mushroom Strogonoff Sour Cream Sauce

For the base of the sauce, I chopped about 1/2 an onion and a few cloves of garlic, and sautéed them in a tiny bit of low-sodim veggie broth.  Just until they got soft.

Add the seasonings, and then add the chopped up seitan if you’re using it.

Give things a quick stir, and then add your mushrooms.

Now the only reason I added canned mushrooms, was because I only had the one package of fresh,  By all means add more fresh mushrooms if you have them.  Two 8oz cartons of fresh mushrooms would be fine in this recipe.

But – I used what I had on hand.  But don’t add the canned mushrooms right away, let the fresh ones cook down a bit.  As the mushrooms cook down they will release a lot of their own water.

As soon as the pan looks like it’s getting a little dry – add the wine and be sure and scrape up any bits that stuck to the bottom.

The smell will be heavenly.

Finally add your sour cream and stir to combine.

Now – try not to eat the whole pan – ok?

Save some for the noodles!

Print Creamy Mushroom Stroganoff

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves: 4

This Mushroom Stroganoff uses Mushrooms and Seitan as the beef replacement, and a creamy Tofu Sour Cream Sauce. Just like mom used to make - only vegan :) Ingredients

• 2 cups whole wheat pasta
• 2 8oz cartons of fresh mushrooms (or substitute 1 4oz can)
• 8oz package Seitan (optional)
• ½ medium onion, diced
• 4 cloves garlic, minced
• 2 teaspoons thyme
• 1 teaspoon rosemary
• ½ cup white wine
• 1 cup tofu sour cream

Instructions

1. Boil the noodles according to package instructions
2. Make the Tofu Sour Cream
3. Saute onion and garlic in a few tablespoons of water or veggie broth until soft
4. Stir in seasonings and seitan
5. Add fresh mushrooms and allow to cook down
6. Stir in white wine until bubbly
7. Stir in sour cream
8. Top drained noodles with sauce

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