Recipes / Veganism

Meat-Free Monday Recipe: Mushroom Stroganoff

One of my absolute favorite meals of all time occurred at Disney World.  Yep, Disney World.  Many years ago, I ate at the Brown Derby at Hollywood Studios (then it was MGM Studios).  Piano playing filled the air while I supped on delectable Beef Stroganoff.  While I hadn’t become a vegetarian yet, it wasn’t the meat that I enjoyed.  I savored the tender noodles and the juicy mushrooms all wrapped in a creamy sauce.

As I was reminiscing about that decadent meal, I made Mushroom Stroganoff, adapting it slightly from the cookbook Dueling Plates: A Vegetarian and a Meat Lover Debate the Plate.  I picked up this wonderfully clever book on a trip to the Cape a few weeks ago.  The vegetarian chef, Maggie Pleskac, in the book whips up dishes and then the meat lover, Sean Carmichael, creates similar dishes…then he comes up with recipes and she vegetarianizes them…kind of like Iron Chef.

Creamy and satisfying, stroganoff is comfort food at its best.  Truffle oil is the secret ingredient to making this meal taste more elegant and aromatic; a little bit makes a huge difference.  Feel free to use other kinds of mushrooms like shitake or morell or substitute dairy sour cream for the vegan kind.  Omitting the meat still makes this an incredibly filling meal.  And while I didn’t use it, if you feel like you want some meat-like texture, go ahead and add seitan, wheat gluten which is also called “wheat meat” for its resemblance to meat.  But trust me, you will never miss the meat in this savory recipe.

Mushroom Stroganoff

3 tablespoons olive oil
1/2 cup leeks, diced
2 garlic cloves, minced
1/2 pound baby bella mushrooms, chopped
1/2 pound cremini mushrooms, chopped
1/2 pound portabella mushroom caps, chopped
1 pound seitan, finely chopped (optional)
8 ounces vegan sour cream (Tofutti Sour Supreme is the best)
8 ounces fusilli pasta, uncooked
1/2 cup chives, chopped
1/4 cup sherry
1/4 cup soy sauce
1 teaspoon rosemary, crushed
1 teaspoon pepper
1 teaspoon truffle oil

Directions:

In a skillet, heat olive oil, leeks and garlic on medium to high heat.  Cook for about 5 minutes.  Add all of the mushrooms, rosemary and pepper.  Continue cooking until the mushrooms are soft.

Add seitan (if using), chives, sour cream, sherry, soy sauce and uncooked pasta.  Cover and cook until noodles are tender, approximately 8 minutes, adding more liquid ingredients (sour cream, sherry and soy sauce), if needed.

Remove from heat and drizzle with truffle oil.

Serves 3-4

Bon appetit!

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60 thoughts on “Meat-Free Monday Recipe: Mushroom Stroganoff

  1. This looks great. I have a spectacular recipe for mushroom lasagne, but it’s a bit more involved. This looks easier. I agree about the truffle oil. Truffle oil (and anything else truffle) brings a dish to another level. And for people who like to avoid pasta: Try shirataki noodles. They taste just like pasta, without the calories and carbs. Thanks for posting!

  2. Pingback: Meat-Free Monday Recipe: Mushroom Stroganoff (via The Opinioness of the World) « Santa's Own Blog

  3. Pingback: Meat-Free Monday Recipe: Mushroom Stroganoff (via The Opinioness of the World) « Santa's Own Blog

  4. Pingback: Mushroom Stroganoff | Paneful's Greasy Spoon

  5. This sounds very good. Yum! I’m a dog and when I was a pup I ate mushrooms in the yard and had to get my tummy pumped…so even though I know those grocery store shrooms are safe maybe I’ll just pass this on to Mom for her to try first. She is doing 21 days meat free, so the timing is perfect!

    Shady

  6. What a great twist on an “old staple”… I love stroganoff- the best one I ever had was in Vienna Austria- that must have been 15 years ago and I still remember it… thanks for the recipe- I will try it!

  7. While we aren’t vegetarians, this recipe actually sounds really good. Always looking for a vegetarian recipe that isn’t too far out for my hubby. I think this one will pass the test!

    Thanks for your posting.

  8. Maybe we should rename this day “Mushroom Monday.” I wouldn’t mind eating mushrooms at least once a week! This looks like one we’ll have to try soon, though it reminds me of our poor morel harvest this spring.

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  10. Thank you for the creative recipe! Its encouraging to see that so many people are turning onto smart meatless meals. We can help the environment, our health, decrease cruelty, and eat very well all at the same time! Great picture also, by the way.

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  12. I just made this for dinner tonight–it was great, thank you!!

    I am not technically a veggie/vegan so I tweaked it slightly, though it still ended up perfectly vegetarian (used Worcestershire instead of soy, added a bit of half and half, used real sour cream, and added parmesan–yes, I am a dairy-a-holic). I can’t restrain myself from tweaking pretty much every recipe I make, so no knocks on your version! I am also thinking next time that a handful of chopped flat leaf Italian parsley would be extra yummy too.

    The notoriously picky and not-so-vegetarian-friendly boyfriend loved it. So, thanks again, this one will definitely have a permanent spot in the Meatless Monday rotation! :)

  13. This reminds of the Chicken Marsala I had Friday in Reading, PA. It was made with fresh baby portabello mushrooms. Of course it had chicken in it and I’m not sure about the cream, but it must have had butter in it to thicken the sauce. The pasta was handmade fresh and very delicious.

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  15. Thank you, Everyone!! I’m touched and flattered by the overwhelming response. I truly appreciate you all reading my blog and also taking the time out of your day to leave me a comment. As a budding writer and blogger (and amateur photographer!), you have no idea what your kind words mean to me.

  16. Pingback: Meat-Free Monday Recipe: Mushroom Stroganoff (via The Opinioness of the World) « Imperfect Happiness

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  18. This was beyond delicious. If there’s only two of you, it makes more than enough to get you through dinner and a few lunches.

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