Mushroom Stroganoff

There are different stories about how the traditional Beef Stroganoff arose. The most popular one is that it was created in the 1890s by chef Charles Briere for Count Paul Stroganoff, a 19th century Russian diplomat, who was in a friendly competition with the chefs of other families in St. Petersburg, the cultural center of Russian society. The Stroganoff's chef won the prize with his recipe!

This vegan spin on the dish will have you drooling before you plate it! We enjoyed a bit of a splurge in our Nutritarian house tonight. Sometimes you just need something gooey, creamy and decadent! Yeah. There were no leftovers... :)

Ingredients:

• 1 pound baby portabella mushrooms, thinly sliced
• 1 large sweet onion
• 1 cup frozen peas
• 2 tsp Spike salt-free seasoning
• 1/2 tsp Bragg's Organic Sprinkle (substitute 1/2 tsp dried thyme if you can't find this)
• 1/3 cup white wine
• 2 TBS brown mustard
• 3 TBS tamari or Bragg's Liquid Aminos (I found a great alternative to these... see below)
• 1 12oz. container vegan sour cream

Directions:

1. Sauté onion and spices in oil or water over medium heat.
2. When onion is well cooked (soft and a little brown) add the mushrooms.
3. Turn the heat up to medium-high and stir frequently.
4. When mushrooms are cooked through, deglaze the pan with the wine.
5. Add the mustard and the tamari and stir well.
6. Add the peas and stir them in (always add them last so they keep their bright green color).
7. If you are serving this with rice or pasta, tend to this task while the veggies are cooking.
8. At the very end, stir in the sour cream until it is completely incorporated and heat it through.

Serve over rice or pasta. I used a gluten free penne in this preparation.

Serves 4. Enjoy!

Helyn's Notes: This may be the perfect recipe to introduce to someone who is new to a plant-based diet. It's very rich and the vegan sour cream is delightful (big bonus: it doesn't curdle!). Below are photos of the spices that are my go-to blends. With no or very little added salt, spice is crucial to a palatable dish. 

My greatest new find is the Coconut Liquid Aminos. Much tastier than soy sauce/tamari in my opinion. It's quite rich and slightly sweet. Hard to find though. Whenever I see it in a store I buy a few! I found it on Amazon once, too. Happy cooking!