I do love mushrooms. I’m pretty sure I’d be happy eating mushrooms for every meal of the day. Being that we are eating vegan for the month, I set out looking for a yummy mushroom pasta dish. I came across this recipe from the Wholefoods Market website and decided to give it a try. Here’s a link to it —> Mushroom Stroganoff.
Normally a stroganoff is made with sour cream. This recipe gets that same creamy texture by utilizing a cashew cream. Let me tell you….I love cashew cream! I put it in my coffee to replace regular dairy creamer….it is divine!
Now because my husband hates anything with mustard, I opted to leave the mustard out. So I really just made a yummy, creamy mushroom sauce. It’s now a go-to for us. Hubby literally kicked his plate after he had seconds.
The recipe calls for mushroom broth or vegetable broth. I decided to make my own mushroom broth. I bought dried chanterelles, dried shiitakes and dried porcinis. I put them in water and boiled them for about an hr. Added some salt. Voila! The perfect mushroom broth. I then added the reconstituted mushrooms to my sauce at the end. Perfection!
I forgot to take a pic of the final product. Too busy eating it! Haha! But trust me, it is in my top 10 of things I’ve ever made! This is seriously a great vegan recipe and a must try if you love mushrooms! This one sticks for sure! This pic below is the pic from the WholeFoods website. Mine actually looked deeper in color but I think that’s cause of my really yummy broth! Try it!! You will love it!!