Mushroom Stroganoff – Vegan and Gluten-free
I used to love mushroom stroganoff. Of course I loved anything that involved gluten and dairy (can you guess what foods I’m sensitive to? LOL!), and pasta was a particularly favorite version of gluten. Therefore mushroom stroganoff definitely fit all the categories: noodles covered in creamy, mushroom goodness with a dollop of sour cream, as if it needed more dairy! Once you change your diet as radically as I changed mine, there’s definitely certain foods and dishes you feel you’ll never see again. I don’t know why I never even thought to create my own version, but recently when my husband said he was craving cream of mushroom soup, I realized it would be pretty easy to make plant-based. It came out great, which reminds me I need to put up that recipe as well. While in the midst of creating the recipe the “soup” was very thick. Before I thinned it out I tasted it and the flavor reminded me of my old favorite, mushroom stroganoff. I was committed to the soup at that moment, but I decided that I would take the foundation of the soup and see if I could recreate stroganoff. My family loved it and I hope you will too. The extra sour cream that is part of traditional stroganoff was created through a synthesis of about 3 or 4 different recipes I viewed online, plus my own input. That recipe is just below.Let me know how you enjoy this and if you come up with any variations you enjoy.Buon Appetito!
- 1 box gluten-free noodles or rotini pasta – may favorite is Jovial pasta. I wouldn’t use a spaghetti; the sauce would be too heavy for it.
- 1 large organic shallot or 2 small- finely minced
- 2 cloves organic garlic – minced
- 3 cups of chopped organic crimini mushrooms – or your favorite organic mushrooms
- 1 Tbs organic avocado oil
- 2 Tbs white wine optional – all the alcohol gets cooked off; it just adds some flavor to the mushrooms
- 1/4 tsp of organic oregano
- 3/4 tsp of organic thyme
- 1 32 oz box of organic vegetable broth – you may not use the full amount.
- 1 cup organic raw cashews
- Salt and pepper to taste
- Dr Vikki’s vegan sour cream – see recipe here
- Put a large pot of water on to boil. Add about 2 tablespoons of salt to the water.
- While waiting for the water to boil, chop your mushrooms, shallots and garlic.
- Put the oil in a large saute pan and heat on medium. Once warm, add the shallots and cook about 3 minutes until softened.
- Raise the heat to medium-high and add the mushrooms. Heat needs to be fairly high under mushrooms to pull the water out from them and brown them.
- Add the herbs plus the white wine, if you’re using at this point.
- Your water should be boiling; add the pasta and make sure you don’t overcook it.
- Once the mushrooms have been cooking about 4 minutes and are getting browned, add the garlic for an additional minute of two. Be careful not to burn the garlic. If anything is starting to get too brown, use a splash of vegetable broth to prevent any burning or sticking.
- Take 3/4 of the cooked mushrooms and place in a high speed blender with 2 cups of the vegetable broth and cashews. The broth is not heated so no worries about blending a hot liquid.
- Blend on high, adding more veggie broth as needed until smooth and the desired thickness. The sauce should be fairly thick and very creamy.
- Add salt and pepper to taste.
- Place the sauce back into the original saute pan to heat.
- The pasta should be done about this time. Strain it and add it to the heated sauce.
- Top with a dollop of sour cream and serve immediately.
Tried this recipe?Let us know how it was!