My husband has always been a huge fan of stroganoff. When we took red meat out of our diet several years ago, stroganoff was one of the dishes that stopped appearing at our house. Until last night.
Husband, meet mushroom stroganoff. Mushroom stroganoff, meet husband. This could be the beginning of a very long friendship.
This recipe is half mine, half inspired by recipe surfing elsewhere. (It has become a favorite pastime of mine.) You certainly can use any mushrooms you have on hand for this recipe, but I think that the baby bellas are key for enhancing the beefy flavor. If you have red wine or sherry close by, replacing part of the vegetable broth with wine would seriously up the depth of flavor for this recipe, adding a bit more of the underlying tang that stroganoff usually has.
Try serving this over wild rice instead of plain pasta for a flavor loaded taste bud treat. You could also serve it over biscuits, your favorite pasta, or baked potatoes!
1/2 c chpd onion
10 oz sliced mushrooms ( I used half shitake, half baby bella)
1/4 c Earth Balance soy free margarine
1 clove garlic, minced
1/4 c flour (I prefer brown rice flour if using GF flours, it is less gritty)
1/2 tsp sea salt
1/4 tsp white pepper
1/2 tsp ground thyme
1/2 tsp ground sage
1/2 c So Delicious coconut milk (or milk of choice- remember to use unsweetened)
1 1/2 c vegetable broth (can use up to 1/2 c red wine)
1 Tbsp coconut aminos (optional- can also use soy sauce or worcestershire sauce)
Melt butter over medium heat in large skillet. Add onion and saute 3-4 minutes. Add mushrooms, saute 3 minutes. Add garlic and saute 1-2 minutes more. Add seasonings and flour and stir to incorporate flour and brown it slightly, mixture should become very thick. Slowly add milk while stirring to evenly incorporate. Slowly stir in vegetable broth until mixture is smooth. Bring to a simmer and simmer to desired thickness. (You can add more milk or broth if you would like this to be thinner. As usual, the above amounts are estimates based on what I think I stirred in.) Remove from heat, stir in coconut aminos, and serve.
With care this recipe can be dairy free, soy free, gluten free, nut free, vegan, top 8 free and absolutely delicious!
Sunday, January 10, 2010
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oh I am SO making this next week! (of course I'm a meat eater so I'll add beef of some kinda... but the base sounds fabulous! I actually mae something very similar tonight with chicken and I wasn't impressed. I think this would be much better. yum!ReplyDelete
Hey I just came across your blog by searching for pomegranate recipes. Would you mind if I "followed" you? By the way I think you have awesome recipes! We recently found out that our son is allergic to dairy products and I think he's also allergic to peanuts and he has eczema, so I'm always googleing new recipes. Have a fantastic day!ReplyDelete
Laura- I hope it went well for you. We love it.ReplyDelete
Vivian- I love that it is so much easier to find allergy friendly recipes online now. Lots of support online too, if you need listening ears and experienced allergy mamas! Thanks for stopping by.