Vegan Comfort Mushroom Stroganoff

1 12 oz tub Tofutti Sour Cream

Fresh Veggie Stock

Approx. 10 large Brown Mushrooms and 1 Large bunch cluster Oyster Mushrooms or Maitake

1/4 cup Vermouth

1 small Onion Diced

4 cloves Garlic minced

Fresh Thyme

4 tsp. Dijon Mustard

4 Tbs. Nutritional Yeast


Cook 1 package SEGGIANO Organic Wheat Linguine Pasta

Garnish Fresh Chives/Parsley

Wash and Slice the brown mushrooms, and split into smaller clusters the Oysters washed.  Heat EVOO in an iron skillet and add both brown and wild mushrooms, sauté stirring until browned on all sides,  add 1/4 cup of Vermouth and reduce.  Add the onion, garlic and sauté a few minutes.  Add the Thyme sauté.  Add 1/4 cup of veggie stock and  simmer on low.
Have prepared ~In a separate mixing bowl ~ Sour cream, mustard, nutritional yeast and mix together.  Add mixture to the mushrooms, simmering on low.  Add more veggie stock to make it smoother to your liking.  Taste test and adjust your mustard to add more if you like.   Add to pasta and meld together.

This dish was so easy and I promise you will never miss the beef.  My mother used to make this dish it was one of my favorites but I didn’t know then that beef was a cow, or made that connection.
Adding the onion last was key as was adjusting the veggie stock and mustard.  Have never been a big fan of the brand Tofutti but they were out of Follow Your Heart brand, but I must add that the Tofutti brand was delicious too.  And this pasta if you can find it was worth so worth it, bronzed and organic wheat and the taste!
I used to use Madeira as the perfect one for sauces, but have found that Vermouth is so much more flavorful.  A must for any kitchen.    Words to describe this dish ~ comfort food and superb!  Enjoy!


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