Mushrooms stroganoff

[Guest guest]

Lately, I've been thinking about all the stuff I cooked when I was a

young, newly vegetarian hippychick. I made lots of grain/nut/bean

loaves, lots of homemade veggie burgers, LOTS of grain salads, etc. I

also ate a lot of ramen, because young, newly vegetarian hippychicks

tend to be kinda broke.

 

Anyway, perhaps the first thing I ever cooked from a vegetarian cookbook

was mushroom stroganoff, and I managed to recreate it tonight. In the

day, I made it with dairy sour cream, but these days, I like the tofu

sour cream from Susan V. enough to use that:

http://blog.fatfreevegan.com/2006/08/eggplant-paprikash.html

 

Mushroom Stroganoff

(This takes a long time to cook, but it's not time you have to be

fussing with it.)

 

1 onion, quartered and sliced thinly

3 cloves garlic, finely minced

1 tsp. no-salt seasoning (I use the organic one from Costco, but Mrs.

Dash works, or toss in your favorite seasonings for stroganoff,

whatever. :-)

1 cup water

2-3 lbs. mushrooms, sliced

1 tsp. salt, optional

1/2 cup tofu sour cream (or dairy sour cream)

 

In a large skillet (I use a ten-inch cast-iron one), sautee the onion in

a few tablespoons of water over medium heat for several minutes,

stirring occasionally, until the onions begin to brown. Add the garlic

and seasoning, and sautee a minute or two more. Then add the water and

stir, getting the browned bits up off the bottom of the pan.

 

Add mushrooms and salt. Depending on the size of your pan, you may have

to add some of the mushrooms and then add more as they shrink down (I

do). Cook the mushrooms, stirring occasionally, for 60-90 minutes on

medium heat, until most of the liquid is gone and the broth is brown and

fragrant. Turn the heat off and stir in sour cream just to heat.

 

I served this over noodles. It would also be excellent with a pie crust,

I think.