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Mushroom Stroganoff

This is a rich and flavorful dish, which has a wonderful creamy texture. It is vegan, or can be easily modified to be vegetarian if you prefer. 


The key to this dish, is the layering of the flavors. By adding the ingredients in stages, you maximize the depth and richness. 

Ingredients

6 cups of brown Mushrooms, sliced. About one pound.
4 Tbsp Earth Balance or Butter
1 clove Garlic minced
1/2 cup Onions, chopped into 1/4 inch pieces.
1/2 cup Red or Yellow Pepper, chopped into 1/4 inch pieces.
2 Tbsp grated Carrot
1/4 cup Madeira wine
1/4 cup Vegetable Broth
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1/8 tsp Nutmeg
1/2 cup non dairy Sour Cream
1/4 cup non dairy Parmesan Cheese or more to taste.
1 lb of Pasta (Fusilli or Farfalle are perfect) or Egg Noodles

Begin by slicing your mushrooms and chopping onions and mincing your garlic. Melt the spread/ butter in a large sauté pan and add the onions and garlic and sauté gently until they soften.

Add your peppers and grated carrot. Continue to sauté, and then add your mushrooms. Stir well to coat the mushrooms and add your salt, pepper and nutmeg.

Start you water for your pasta, and then add your Madeira and vegetable broth to the mushrooms and increase the heat to bring it to a high simmer. The mushrooms will release a lot of water, so keep simmering until most of the liquid is gone.

Once the water is boiling, salt your water and add in your pasta/noodles and when 2 minutes from being done, remove the sauté pan containing the mushrooms from the heat and fold in the sour cream. This will keep the sour cream from breaking.

Drain the pasta/noodles, gently mix the mushrooms and pasta in a large serving bowl, add your cheese and serve.

Serves 3-4

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