My mushroom stroganoff recipe is "sneaky" because this rich, creamy comfort food is actually made from veggies in disguise!
Course: Main Dish
Cuisine: Russian
Servings: 8servings
Author: BeetEater.com
Ingredients
Approx 1 pound of cremini and oyster mushroomfeel free to use what you have on-hand
1/2cupwalnuts
2medium zucchinispeeled and chopped
2medium onions
1/2cupunsweetened plant-based milk
1tsponion powder
1tbspgarlic powder
1tbspnutritional yeast
2tspvegetable bouillon powder
1/2tspmustard powder
1tspsalt
1/4tspwhite pepper
a dash of cayenne pepper
2tspvegan Worcestershire
1tbsplow-sodium soy sauce
1/2tspliquid smoke
A 16-oz box of dried pastaI recommend Mueller's Ruffles
1Tbspparsleydried or fresh
Instructions
Wash the mushrooms and separate the stems from the caps. Slice the mushroom caps and set aside.
In a glass jar or bowl, soak the walnuts and the mushroom stems in boiling water for a minimum of 10 minutes.
Water fry the zucchinis until they are soft and tender. Add to the blender.
Water fry the mushrooms along with 1 tsp of the vegan Worcestershire until the water has leached out of them and then reduced. Set aside.
Dice one of the onions, and roughly chop the other. Add the roughly chopped onion to the blender.
Water fry the diced onion until tender, about 2-4 minutes. Add the sauteéd onion to the sauteed mushrooms and set aside.
Add the plant-based milk, walnuts, mushroom stems, onion powder, garlic powder, nutritional yeast, bullion powder, mustard powder, salt, cayenne pepper, remaining 1 tsp of vegan Worcestershire, soy sauce and liquid smoke to the blender, along with the onion and zucchini. Blend on high until very smooth (approximately 3-5 minutes with a high-powered blender).
Meanwhile, bring a pot of salted water to a boil and prepare the pasta according to package instructions.
Add the blender mixture to pan and simmer until warm. Taste and adjust seasonings. Fold in the prepared pasta and sautéed mushrooms and onions. Garnish with parsley and serve warm.