Thebestmushroomstroganoffvegan Recipes

Steps:

• Cook and drain pasta according to package directions.
• Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
• Add garlic and cook for another 1-2 minutes. Remove from heat.
• In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
• Whisk in flour and continue cooking until sauce begins to thicken.
• Return skillet to low heat and stir thickened sauce into mushroom mixture.
• Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.

Steps:

• Saute celery, onion, garlic and mushrooms in oil for 5 minutes until tender.
• Add flour and cook for a few minutes more, then add vegetable stock and stir until sauce thickens.
• Add mustard, marmite, bay leaf, salt and pepper. Simmer for 1 minute then add yogurt.
• Cook pasta as directed.
• Reheat gently and serve on top of the pasta.

Steps:

• Bring the mushrooms and broth to a boil in a sauce pan. As soon as it boils, take it off the heat and let steep for at least 20 minutes.
• Saute the onions in butter in a large skillet until soft, about 15 minutes.
• Add the flour and stir. Cook for at least two more minutes, until the flour is fully absorbed and starting to change color.
• Slowly add the mushroom broth, bring to boil until thickened.
• Reduce heat to low and add the sour cream. Season to taste with salt and pepper.
• Serve over egg noodles cooked according to directions.

Steps:

• Shred mushrooms with a fork.
• Heat oil in a skillet over medium-high heat. Add mushrooms and onion and fry until soft, 2 to 3 minutes. Throw in flour, stir well, and fry for another minute.
• Stir in almond milk and lemon juice until well combined. Simmer for 7 to 8 minutes. Season with salt and pepper.

Steps:

• Put shiitake mushrooms in a small bowl with the boiling water. Cover and set aside for a few hours (or until fully reconstituted; it may not take that long).
• Squeeze liquid out of the mushrooms and save the soaking liquid.
• Cut off the mushroom stems and discard; slice the caps as thinly as possible.
• Put tofu, salt, lemon juice, canola oil, and tahini in a blender and process until smooth.
• Heat sesame oil (or water) in a large skillet. Saute onion over moderate heat until nearly tender.
• Add the shiitakes, button mushrooms, pepper and paprika. Saute for about 5 minutes or until button mushrooms don't look dry anymore.
• Add 6 tb. mushroom soaking liquid to the skillet along with the wine and soy sauce. Cover and cook over low heat for 5 minutes.
• Stir in thyme, dill, and tofu mixture and cook until slightly thickened.
• Serve over noodles (my preference) or rice.
• Garnish with parsley.

Steps:

• Place cashews in a shallow pan and warm slightly in a 250 degree oven. Keep warm until serving.
• Then, in a large saucepan, heat oil over medium heat and saute garlic and onions until onions are soft but not brown.
• Add mushrooms and tamari soy sauce and cook until tender.
• Add tomato paste and mix thoroughly, cooking about 2-3 minutes.
• Slowly add sour cream, combining all ingredients well.
• Serve stroganoff over a bed of brown rice, cover with toasted cashew nuts and garnish with the parsley and paprika.