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.
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
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.