I know the colours of this dish look kind of blah but it was really tasty! My mom always made beef stroganoff when I was growing up and while I'm sure it was really good beef stroganoff, I hated it. Now I wouldn't eat it because I don't eat meat, but the idea still never appealed to me. Then one day for some reason it did when I flipped by it in The Clueless Vegetarian.
The mushroom stroganoff saucy part was so so very yummy. The bad part about the sauce is that the flavour is very subtle. Actually I think it's the white wine in the sauce that I really like and I don't think there's a way to really make that stronger (well I could replace some of the vegetable stock with wine). The recipe suggests you add seitan but I have still not seen seitan anywhere, so I added tofu (more tofu than the sauce could handle). Which I don't think I'd do again because the tofu was just plain and took away from the dish. This was quite different from my mom's very creamy and saucy stroganoff. I will definitely be making it again.
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adapted from The Clueless Vegetarian
Makes 2-3 servings.
2 tsp oil
8 oz seitan or tofu, sliced (optional)
1 lb mushrooms, sliced or chopped
1 onion, chopped
1/2 cup white wine
1 tbsp flour
1 cup vegetable broth
1/4 cup sour cream
2 tsp dried parsley
salt & pepper to taste
Heat 1 tsp of the oil in a large frying pan, add the seitan (or tofu) slices, and fry over medium heat, turning the slices over as they become slightly crispy and golden. Remove from the pan, leaving as much of the oil behind as possible, and set aside.
Add the remaining 1 tsp of oil to the frying pa. Dump in the mushrooms and onion and cook, stirring, over medium heat for 8 to 10 minutes, until the mushrooms have released all their liquid and it has evaporated. Add the wine and cook until it is slightly reduced - about 3 minutes.
Sprinkle the flour over the mushrooms, stir, then pour in the broth and bring the mixture to a boil. Return the seitan/tofu slices to the pan, lower the heat and let simmer for a couple of minutes. Add the sour cream and parsley, and season to taste with salt and pepper. Heat through and serve with buttered egg noodles, plain cooked rice or pasta.