I remember my mom cooking beef stroganoff pretty much weekly when I was a kid, and I hated it. I refused to eat it–it was that gross.
We joke about it to this day, so I never thought I would EVER make a stroganoff for myself.
I thought I’d sworn it off forever. But, then my husband and I watched an episode of ‘The Best Thing I Ever Made’ on the Food Network and Alton Brown created a mushroom stroganoff that looked delicious. We used his recipe for inspiration but made it vegan and gluten-free.
I have to admit that I think it’s now one of my favorite pasta dishes. I can’t believe I just typed that, but it’s the truth.
1 package gluten-free pasta, cooked al dente (leave about 1 minute off the time)
3 tablespoons vegan butter
4 large portabella mushrooms
3 teaspoons kosher salt
1 bunch green onions, sliced and green/whites separated
1 tablespoon Bob’s Red Mill gluten-free all-purpose flour
2/3 cup no-chicken stock
8 ounces Tofutti sour cream
4 ounces Tofutti cream cheese
juice of ½ lemon
1 teaspoon black pepper
1. Add the butter to a large, straight sided pan over medium high heat.
2. Once butter has melted, increase the heat to high and add the mushrooms with 1 teaspoon salt. Cook the mushrooms until they give off the juices and become dark (about 6 minutes).
3. Add the white parts of the onions until soft (about 3 minutes).
4. Sprinkle the flour over the mixture, stir to combine, and cook for another minute.
5. Deglaze the pan with the stock. Bring to a simmer, decrease the heat to medium-low and cook for about 12 minutes, partially covered.
6. Add the sour cream, cream cheese, remaining salt, lemon juice and black pepper. Stir until combined, about 4 minutes.
7. Add the pasta to the pan and allow the sauce to coat the noodles.
8. Add about half of the green parts of the onion and toss. Garnish with the remaining green tops. Yum!