Vegetarian Mushroom Stroganoff Recipe

Easy, satisfying, creamy, delicate Russian mushroom stroganoff recipe

My Russian friend is adamant that her country's cuisine is meat only. That seems to be true for genuine authentic Russian recipes.

For dishes like this one, and borscht, in the spirit of Russian cuisine, but with not a scrap of meat in sight, I say stand back and let Russian flavors into the land of the vegetarians!

Recipe courtesy Fiona Morgan, artist and cook at Spaces Between the Gaps

Total Prep and Cook Time: 40 minutes

Yield: 2 Servings

Nutrition Data, 231 g Serving: 266 cal, 10g carb, 22g fat, 138mg sodium, 1g fiber, 4g protein, good source Vit K, Selenium. Estimated glycemic load 5

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Ingredients:

• 1 1/2 Tbsp butter or oil
• 1/2 diced onion
• 1/2 lb, or 2 cups assorted mushrooms, in slices or chunks. Go wild & have fun with your mushroom varieties, or not, as you prefer.
• 1 tsp flour
• 1/4 cup red wine (30ml)
• 1 tsp Dijon mustard
• 1/3 cup sour cream (dairy or soy)
• 1/4 cup thick cream or full fat coconut milk
• 1/4 cup strong vegetable stock
• 3/4 Tbsp fresh chopped parsley
• 2 Tbsp fresh chopped coriander - optional

• In autumn while there is still fresh dill around, skip the coriander and use 3/4 tablespoon fresh chopped dill. It's quite special if you like the flavor of dill.

Directions:

• 1. Melt the butter and sauté the onion until soft
• 2. Add the mushrooms and cook gently for 20 minutes to caramelize, stirring often
• 3. Sprinkle flour on and keep stirring and cooking for a minute or three
• 4. Add stock, red wine, cream, sour cream and mustard
• 5. Simmer on low to meld the flavors and thicken for 5 minutes
• 6. Stir in the herbs and adjust salt and pepper to taste
• Serve over pasta, rice, mashed potatoes or frites, depending on your preferred regional variation!

Savvy Veg Recipe Notes:

One of our recipe testers said that the homemade vegan sour cream I used made the recipe taste too sour. We agreed that reducing the wine, and adding a tsp of sugar would fix that problem.

I recommend using white mushrooms in this recipe, to get a lighter color. I used portobello mushrooms, and my stroganoff came out a grey-brown color (but great mushroom flavor!). Extensive photo-shopping was required. Regardless of the color of your mushroom stroganoff, I promise you it will be sublimely delicious!

Artist and long time vegetarian Fiona Morgan is on a blogging mission to show people how easy and tasty plant based food can be with her food meets art project. Check out her blog for all the umami filled recipes & artwork, and follow the creation of the artvegecookbook

Read Fiona's latest SV guest post, How to Make Meat Based Meals Vegetarian

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