Mushroom Stroganoff


Prep Notes

You will need to prep the dried porcini mushrooms in advance; they need to soak for 30 minutes.

Ingredients

2 large shallots, peeled and minced

4 cloves garlic, peeled and minced

2 tsp thyme

Salt and pepper to taste

1 pound portobello mushrooms, stemmed and cut into pieces

1 ounce porcini mushrooms (soaked in 1 cup boiling water for 30 minutes)*

1/2 cup dry white wine

1 pound whole grain fettuccine, cooked according to package

1 cup tofu or regular sour cream**

Directions

Place shallots and a few tablespoons of water in a large pan and heat for 8 minutes. Add additional water, as necessary, to prevent sticking.

Add garlic and thyme; cook for one more minute.

Add salt & pepper and portobellos and cook for 10 minutes; stirring occasionally. 

Add the porcini mushrooms, along with their soaking liquid, and the wine.  Cook over low-medium heat for 20 minutes.

When done cooking, stir in the sour cream.  Add to the cooked noodles and toss to coat the noodles.


Notes

*I usually break up my porcini mushrooms into smaller pieces while still dry, and then add the boiling water.

**If using dairy, you can use regular sour cream. If vegan, you can use Forks Over Knives' tofu sour cream: https://www.forksoverknives.com/recipes/sour-cream/#gs.KWQ6HMk


Credit

Modified from Forks Over Knives Mushroom Stroganoff

https://www.forksoverknives.com/recipes/chef-dels-mushroom-stroganoff/#gs.3C681cM