Mushroom Stroganoff
Ingredients:
8 ounces of sliced Portobello mushrooms
1 large white onion (finely diced)
2 teaspoons of minced garlic cloves
1 teaspoon of red chili flakes
1 teaspoon of Herbs de Provence
1 teaspoon of dried thyme
1 cup of vegetable broth
1 cup of pecans (soaked in warm water for 1 hour and ground to a paste)
2 tablespoons of pecan meal
1 teaspoon of black pepper
4 cups of cooked al dente pasta
1 tablespoon of extra virgin olive oil
Vegan Worcestershire:
1 tablespoon of soy sauce
1 teaspoon of tamarind paste
1 teaspoon of brown sugar
2 tablespoons of apple cider vinegar
Salt as needed
Directions:
In a large pan, heat the oil and add chili flakes, garlic, black pepper, dried thyme, Herb de Provence, and onions. Sauté until the onions are slightly caramelized.
Add the mushrooms and brown with the onions for an additional 5 minutes.
Add the vegetable stock, deglaze the pan, and bring to a simmer for 5 more minutes.
At this point, add the pecan meal and ground pecan paste—then add water to make a thick sauce.
Add the vegan Worcestershire sauce and simmer on a low heat until flavors are integrated (≈10 minutes).
Serve the sauce over the pasta and enjoy!
This dish is a variation from the traditional recipe but encompasses the flavors of Stroganoff. I believe cooking is an odyssey into various cultures, and we should be able to adjust recipes to suit our palate. As always, I wish that you keep your health in center focus and live long and strong!
