Mr. Meat and Potatoes LOVES beef stroganoff and although I have not had it in many, many years (more than 30?) I love the smell of it cooking. Today it was snowy and cold and comfort food seemed like a good idea. I had a whole bunch of dried porcini mushrooms in the house that I had bought for another recipe, but it turned out I didn't need them. So I decided to be decadent and do a mushroom stroganoff, with the porcinis, that we both could enjoy.
Once this dish begins to simmer the aroma is just wonderful. So much so that we decided we couldn't wait to eat and had a really early dinner tonight. He really liked it and so did I. This is pretty easy to make, very flavorful and filling. I served it with some crusty seeded Italian bread. A simple green salad would go well too.
Porcini Mushroom Stroganoff
2 tbsp olive oil
2 tbsp pan searing flour (flour seasoned with salt and pepper)
3 tbsp vegan butter
1 oz dried porcini mushrooms
3.5 oz shitake mushrooms stemmed and quartered
8 oz cremini mushrooms sliced
12 oz button mushrooms sliced
3 cloves garlic minced
1/2 large Spanish onion minced
1 tbsp tomato paste
2 fresh bay leaves
1 tsp dried oregano
1 tbsp fresh thyme chopped
1 cup So Delicious Unsweetened Coconut Milk
1 cup vegetable stock
1/4 cup plus two tablespoons dry red wine
1/2 cup vegan sour cream
Freshly chopped parsley to taste
1 lb of your favorite pasta cooked and drained
Place the dried porcini mushrooms in a bowl of hot water and allow to steep for 30 minutes. Drain and set aside.
Heat the olive oil in a large pan. Add pan searing flour and cook for four minutes stirring often. Add onions, garlic, butter, 1/4 cup red wine, mushrooms and tomato paste. Saute until soft. Add thyme, oregano and bay leaves. Add the vegetable stock and So Delicious Coconut Milk and bring to a boil. Reduce heat and simmer until thickened, about 15 minutes. Turn off heat. Add the rest of the red wine, fresh parsley and sour cream. Serve over pasta.
Be sure to remove the bay leaves before serving.