67.3K Views 11 years ago

Rustic, Creamy Portobello Mushroom Stroganoff
[Vegan]

RW By: Rebecca Weller

Author Bio

Rebecca Weller is a Holistic Health, Lifestyle and Business Coach. Named "One of Perth’s Leading... Read More

Order with Instacart Download Our App

Rustic, Creamy Portobello Mushroom Stroganoff [Vegan]

Discover more recipes with these ingredients

Mushroom Recipes

Rustic, Creamy Portobello Stroganoff [Vegan]

Dairy Free

Vegan

This vegan mushroom stroganoff is a great dish to cook for your favorite omnivores. It’s hearty enough so that they won’t even realize they’re eating healthy food. The portobello mushrooms give it a deep flavor and a thick, ‘meaty’ texture while the cashew cream and herbs envelop it in creamy... Read More

Ingredients You Need for Rustic, Creamy Portobello Mushroom Stroganoff [Vegan]

3 cups fresh portobello mushrooms, sliced
1 small brown onion, peeled and diced
2 cloves garlic, minced
1 tablespoon vegan margarine
2 cups vegetable broth/stock
1 cup raw cashews
1 tablespoon fresh thyme (or 1 tsp dried)
1 tablespoon fresh rosemary (or 1 tsp dried)
1 tablespoon fresh oregano (or 1 tsp dried)

Order with Instacart Download Our App

How to Prepare Rustic, Creamy Portobello Mushroom Stroganoff [Vegan]

Place cashews and half a cup of water in a blender or food processor and leave to soak.
In a large pot, sauté the mushrooms, onion, and garlic in vegan margarine for 3 – 5 minutes, until onions are translucent.
Reduce heat to medium-low and add vegetable broth. Cover and allow to simmer for 30 minutes.
Blend cashews until smooth and creamy.
Add the cashew cream and herbs to the pot, stirring well to combine. Allow to simmer for another 20 minutes. If the stew looks too thick, add a little water.
Season with salt and pepper and serve with pasta or rice.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.