Yum, yum. Thanks to meaty-tasting Portobello mushrooms, this satisfying stroganoff is smothered in a very light, but flavorful sauce and has the rich taste of the traditional version without all of the extra fat and calories.
Jazzylicious Mushroom Stroganoff
Makes 4 servings
• 1 medium sweet onion, chopped
• 3 to 4 cups vegetable broth, plus more as needed
• 8 ounces Portobello mushrooms, thinly sliced
• 1 teaspoon dried basil
• 1 teaspoon reduced-sodium tamari
• Pinch of cayenne pepper
• 8 ounces cremini or white button mushrooms, sliced
• 1 to 2 tablespoons whole-wheat flour, plus more as needed (see note)
• 1/2 cup filtered or spring water, plus more as needed
• Sea salt, to taste
• Freshly ground pepper, to taste
• 8 ounces whole-grain rotini, fusilli, or other pasta of your choice, cooked and drained
• 1/2 cup chopped fresh flat-leaf parsley, for garnish
1. Put the onion and 2 tablespoons vegetable broth in a large skillet. Cook over medium-low heat, stirring occasionally, until slightly softened, about 5 minutes. Add more broth, 1 tablespoon at a time, if the onion becomes dry.
2. Add the portobello mushrooms, basil, tamari, and cayenne pepper, and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking.
3. Add the cremini mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1-1/2 cups broth. Cover and simmer, stirring occasionally, for 15 to 20 minutes, adding up to 1 more cup of broth, as needed. (See note below.)
4. Put the flour and 1/2 cup water in a blender and process until smooth. Briskly whisk the flour-water mixture into the mushrooms.
5. Cook, stirring constantly, until the liquid has thickened to form a gravy. Season with salt and pepper. Serve immediately over the rotini and garnish with parsley.
Note: If the gravy is too thin, thicken with additional flour to achieve the desired consistency.
Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.