Comfort food! This creamy, satisfying noodle dish hits all the right notes. The earthy portobello mushrooms and the hints of white wine and worcestershire make what I thought was a gross,blah dish into something really delicious. I could eat it every day for all three meals. My mom made it once and I hounded her for the recipe for a long time. Once I finally had it, I put it into the standard meal rotation. Look for the no-egg noodles next to the egg noodles in your store. They exist! I promise. Serve this great dish with a side of your favorite veggies and salad to round it all out.
Creamy Mushroom Stroganoff
- 3 tablespoons vegan butter
- 1 large yellow onion, chopped
- 3/4 pound portobello mushrooms, sliced then cut into 1 inch pieces, cut stems into nice chunks
- 1 large garlic clove, minced
- 1 1/2 cups veggie broth
- Heaping 1/2 cup vegan sour cream
- 2.5 tablespoons all-purpose flour
- 1 tsp low-sodium soy sauce (Tamari style)
- 1 tsp worchestershire sauce (The Wizard brand is vegan)
- Dash of dry white wine (cooking sherry is acceptable substitute)
- 8 ounces dry no-egg noodles
- Bring a large pot of water to a boil. Add noodles, and cook until al dente, about 6 minutes. Remove from heat, drain, and set aside. Do not overcook!
- At the same time, melt “butter” in a skillet over medium heat. Add onion and garlic then cook, stirring until softened. Turn the heat up to medium-high, and add mushrooms. Cook until the mushrooms are limp and browned. Remove all contents of pan to a bowl, and set aside.
- In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
- Stir together the sour cream and flour in a small bowl until fully incorporated; then add to mushroom mixture in pan. Mix well. Continue cooking over low heat, just until the sauce thickens. Add soy sauce, Worchestershire sauce and wine. Taste for any tweaks you may desire.
- Season to taste with salt and pepper. Toss sauce with noodles in the pan….and voila.
NOTE: If you want to double this recipe, you can keep the sour cream and flour measurements the same, but double everything else. I’ve found this works well. And feel free to add a handful of chopped parsley for some lovely green color at the end!