Meatless Monday: Vegan Mushroom Stroganoff

I adapted this recipe from a dish I had at Luna 61, a wonderful vegetarian restaurant in Tivoli, NY. It is a stroganoff that uses mushrooms instead of meat. I took it to the next level by making it vegan and gluten free, while maintaining the awesome taste. The sherry and nutmeg are two key ingredients that give this dish its signature flavor.

  • 2 tablespoons organic olive oil
  • 2 tablespoons finely chopped organic shallots
  • 4 cups of coursely chopped mushrooms (I used Trumpet and Crimini)
  • 1/4 cup of organic olive oil or Earth Balance
  • 1/4 cup of organic flour (you can also use wheat or rice)
  • 2 cups of almond milk (you can also use oat,
  • 1/4 cup of sherry, madeira or marsala wine
  • 1/2 teaspoon of ground organic nutmeg
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 1 pound of organic pasta, cooked (I used rice pasta for a gluten-free dish)
Saute the shallots in the olive oil over medium heat until the become translucent. Add the mushrooms, and saute until they begin to shrink and darken in color. Set them aside.
In a large saucepan, heat the olive oil or melt the Earth Balance over medium heat, then add the flour, whisking it to blend thoroughly. Cook for a minute or two to cook off the raw flour taste. Add the milk a bit at a time, continuing to whisk as you do this, so as to avoid lumps. Your goal is to create a thick white sauce. Once all of the milk has been integrated, cook and whisk for another minute, then whisk in the sherry. Whisk for another couple of minutes, then remove the sauce from the heat.
Season your sauce with the nutmeg, salt and pepper. Then toss in the mushrooms and stir with spoon until they are well-integrated. Serve warm over pasta, with a side salad. Enjoy!

[tweetmeme source=”herbanlifestyle” service=”tinyurl.com”]

Advertisements

13 thoughts on “Meatless Monday: Vegan Mushroom Stroganoff

  1. Pingback: Growing My Own Mushrooms | herban lifestyle

  2. Pingback: Week 7: Chronicles from Feb 19, 2012 « Good Clean Food

  3. Hi there!
    I absolutely love you blog, very in line with my pattern of thoughts!
    All the more as herbs to me just call for wine (or the other way around?).
    Anyways, just wanted to let you know that I shared your recipe as a food pairing advice for my Pinot Noir, which is a vegan wine made from organically grown grapes. A match made in heaven, don’t you think?
    I’d love your input on other pairings if you have any ideas!

    Happy New Year!
    V.R.
    (http://store.theorganicwinecompany.com/2011-pinot-noir-la–marouette-p1078.aspx)

    Like

  4. Pingback: Wine pairing: an underestimated vegan challenge « Wine for Thought

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s