SOUR CREAM
2 cups raw cashews
1&1/2 Lemon juiced
Splash Apple Cider Vinegar
1 cup water
1 tsp. Nutritional Yeast
Salt
Combine in blender, adjust flavorings and water as to the consistency you’d like.
WILD MUSHROOM STROGANOFF
4 -6 cups Wild Maitake Mushrooms* remember they shrink!
4 Large White Mushrooms sliced
4 Cloves Garlic minced
1 small Onion/1 small Shallot diced
1/2 – 1 cup Vegetable Stock*
1/2 cup Nutritional Yeast
Salt
Vermouth
Garnish: Tarragon, Parsley, Chives minced, Black Urfa Pepper
Make the sour cream a day in advance if you’d like. Store in fridge.
In a large cast iron skillet, sauté the White Mushrooms, until browned on both sides, reduce with a splash of Vermouth.
BOIL WATER FOR LINGUINE
Maitake Mushrooms, sauté until golden brown on both sides, add 1/4 cup Vermouth and reduce, add onions, garlic and cook a little, add the stock, and Nutritional Yeast, and mix all together. You may find you need more stock*, -you want the pasta to eat up the juices, so eye it for consistency. I ended up just adding some water to the first mushroom sauté and adding more, since I only add 1/2 cup of stock. Add to pasta and serve with garnish. I don’t know but this was pure magic, and the best I’ve ever had. It tasted just like beef, well almost, and I certainly don’t miss it! My mother used to make this, it’s a great classic dish veganized.
The key ingredients are Vermouth, Tarragon, Shallot, stock and homemade Sour Cream. I realized, at the last minute I needed the stock and only had the jarred Organic bouillon, so just added it to separate pan to boil. It works magic! Always know- everything I do is ORGANIC! 🙂
Enjoy this, and please let me know if you tried it. Decandently delicious.
