Mushroom Stroganoff

Mushroom Stroganoff

I generally don’t like to try and imitate non-plant-based but I think this stroganoff is worth of being called so!


3 cups uncooked pasta cooked to directions (I used quinoa penne for lack of an eggless egg noodle)
3 large white mushrooms sliced
1 small onion chopped
3 T grapeseed oil
1 tsp paprika
1 c water
1 T vegetable bouillon
1 bay leaf
2 cloves garlic minced
salt and pepper to taste

1 t dill *optional
1 chopped dill pickle *optional
Cashew Sour Cream:

1/4 c raw cashews
juice of 1/2 a lemon
2 t apple cider vinegar
2 T water

–Saute onion in grapeseed oil over medium high, add mushrooms and garlic when onion become translucent. Saute till mostly cooked and add one cup of water and bouillon. Turn heat to low and simmer. Add paprika, bay leaves, dill and dill pickle. I say the dill and pickle are optional as it is not a traditional ingredient to put in stroganoff but I think its a fantastic and complimentary flavor.
–Process cashew sour cream ingredients until creamy and add stir into the sauce.
–Add cooked pasta and enjoy!!!!


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