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!
The Opinioness 
That looks delicious.Will defined try!
Yummy! I’ll have to try this out sometime! 😀
Including the meat and real sour cream, this would be a great meal. Thanks for posting!
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!
Yum. I like your idea of meat free mondays too. This is a great ‘meaty dish’ – as in the mushrooms are so sumptious and filling that you don’t even miss the meat.
Thanks for posting and congrats on getting onto Freshly Pressed.
Stop by sometime.
Annax
http://www.meandmybiro.wordpress.com
Wow! Not only does it look delicious and tempting, but it’s perfectly healthy great for dieters and health conscious people.
It looks absolutely delicious! Can’t wait to go home and try this recipe!
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It looks so delicious! Being a vegetarian, I’ll definitely have to try this!
This looks delicious! I love Meat-Free Monday; keep it coming!
Sounds like a great cookbook! Would be useful for my husband and I…though bless his heart…he’s so good at making vegetarian versions of most things anyway!
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Looks wicked. Can’t wait to give it a try. I love mushrooms (but my wife doesn’t) so too bad for her. ;p
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
It looks tasty. It will be something to try when all of the kids, who hate mushrooms, are gone for the day.
Do you think other meaty vegetables such as eggplant or summer squash work in place of mushroom? Curious since I have never made a dish like this before.
It looks and sounds delish! I am nowhere close to being a vegetarian or vegan, but I love me some mushrooms, and beef stroganoff is my favorite dish. This seems like the perfect combo!
Weather is perfect to make this tonight!
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!
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.
Ooh this looks delicious! Mushroom stroganoff is one of my favourite meals when it’s cooked properly (which sadly a lot of people dont seem to do) but i look forward to trying out this recipe. 🙂
http://sylviangirl.wordpress.com/
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.
Mushroom Stroganoff looks delicious. Wonderful photo.
This looks really good! I’m going to try it.
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Making me salivate, thanks very much.
Ya know we all should all be veggies rather than carnies.
We would live longer and livestock farming has much more demands of the environment than arable.
My husband eats way too much meat and I’m always looking for creative ways to trick his tummy/palet into thinking his meal is full of meat. This looks fantastic. I’ve never cooked with truffle oil though. Is it easy to find? Expensive?
Thanks, Jane
http://www.kwsmartteam.wordpress.com
Hi Jane! Thank you so much. I purchased my truffle oil at Whole Foods. And it IS expensive…it’s about $10 for a tiny little bottle. Luckily, you only need a teaspoon or two to enhance a recipe.
Ja enn super lecker Essen !!!
Where the heck did all these people come from??!!
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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Oh my goodness that looks great 🙂 Wonderful…. I love stroganoff but I love mushrooms more than most meat 🙂
Great post about comfort food. I am a big fan of both mushrooms and Stroganoff, so combining them in the same recipe is pure delight. I will be checking your blog regularly. 🙂
I have been doing Meatless Mondays for 20+ years, will have to try this recipe with real dairy and sans imposter meat. I am always looking for veg recipes to inspire me! thanks
Yum. It looks good! 😀 I want to try making it sometime~
I love stroganoff but haven’t found a recipe that’s perfect – this one’s going on the list.
This looks absolutely lovely…I will definitely have to give it a go at some stage (and I’m a meat lover!).
Yummy! I’ll have to try this out sometime!
I am so doing this! (and I am absolutely not a recipe follower, usually). Thank you!
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! 🙂
Appetizing! Mushrooms are also high in protein and can greatly substitute meat. This is an ideal recipe for vegetarians out there and to those who are on diet as well.
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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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it look delicious
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.
wew … awesome … I like this I love to try your recipes and eat with my lovely girl … thank you .. may I share it on my wall??
Absolutely! Just mention my name please 🙂
thanks so much for sharing this! I’ve added you to my blogroll 🙂
Thank YOU, Monica! I’m flattered that I’m on a blogroll!!
ummm…looks so nice! will definitely try it!!!
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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.
Yum, my family loved it – I didn’t have mushrooms so I subbed broccoli – can’t wait to make it again
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SO GOOD! Made it yesterday for my mushroom hating boyfriend and he LOVED it. Thank you!!!!!!