Wild Mushroom Stroganoff

[Michael]

Wild Mushroom Stroganoff by http://www.vegcooking.com
Category: Main Dishes - Pasta

This recipe is suitable for a: vegetarian/vegan diet.


Ingredients:
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1 Tbsp. extra virgin olive oil
1 medium diced yellow onion
1 cup quartered cremini mushrooms
1 cup quartered shiitake mushrooms
1 cup quartered oyster mushrooms
1 Tbsp. whole-wheat pastry flour
4 cups sauce (espagnole)
1/2 cup soy sour cream
1 Tbsp. ground mustard
4 Tbsp. chopped parsley


Instructions:
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Heat the oil and sauté the onion and mushrooms. Sprinkle in the flour and cook to a paste. Add the sauce espagnole and cook at a slow simmer for 20 minutes. Mix the soy sour cream and mustard together. Pour into the sauce and heat throughout. Garnish with the parsley.


Additional comments:
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Makes 4 servings.



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[Mandy_Sav]

This sounds yummy.
But what is spanish sauce (sauce (espagnole))? I'm going to use a beef flavoured broth.
Also, I have no ground mustard, but I think this'll be great without it too.

[Washoe]

1 cup quartered ****ake mushrooms
:lol:

[Mandy_Sav]

Ok - YUM.
I had to tweak this recipe a bit for what I had on hand (and for that one ingredient that I didn't understand) lol.
I left out the mustard powder.
I substituted 4 tbsp of corn starch for the flour.
I used 3 kinds of mushrooms that I had on hand - portabella, white button & canned.
I used red onion.
I left out the oil.
I used 2/3 cup soy sour cream instead of 1/2 cup.
For liquid I used 1 1/2 cups soy milk, the juice from the can of mushrooms, and 2 cups of water. I added 2 vegan beef broth cubes to the liquid.
I also used some dried chives, red pepper flakes and paprika in addition to the parsley.
I served it over mini-shells rice pasta and it was awesome!
My Boyfriend added some soy parmesean to his bowl and said it was great.

[Trevor]

Hmm, sounds good. I'll have to try it out at home.

[girrafphant]

I wasn't exactly sure what espagnole was, so i just used a tomato paste. hint: if using the tomato paste, don't add the sour cream! but otherwise DELICIOUS!

[Tofu-N-Sprouts]

if using the tomato paste, don't add the sour cream!

Really? I make a sauce with vegan sour cream and tomato paste for my enchiladas and it's wonderful!

[holly golightly]

I can't wait to try this recipe using the espagnole sauce. Damn finals. Won't be for a few weeks so we'll see how it turns out then...If I'm still alive.

Espagnole

1 small carrot, chopped
1 medium white onion, chopped
1/4 cup margarine
1/4 cup flour
4 cups hot vegetable stock, preferably vegan beef flavor
1/4 cup canned tomato purée
2 large garlic cloves, chopped
1 celery rib, chopped
1/2 tsp. whole black peppercorns
1 bay leaf

From:
http://blog.vegcooking.com/2007/11/smothered_in_espagnole_sauce_1.php

[holly golightly]

This turned out great. For shrooms, I wound up using 2-3 cups worth of dried chanterelles, porcinis, and shiitakes, reconstituted in chardonnay and roughly chopped. Other than that, stuck to the recipe. Oh, I couldn't find vegan beef broth, so I used veggie broth for the espagnole. Still tasted fab!!! Added to my favorites :)

[Laine]

This sounds good but please don't use the term 'wild' when talking about mushrooms that aren't wild at all. :no:

[112inky]

shall we refridgerate mushrooms

[112inky]

shall i make it with using tomato and chilli sauce