Portobello Stroganoff

Portobello mushrooms have gained a lot of popularity in recent years but more so amongst the vegan community for their hearty "beefy" flavor.  They are a big hit as a meat free substitution with the meat eaters in my family.  My favorite way to eat them by far is marinated (they by the way are excellent absorbers of anything you might marinate them in) and grilled on the "barbie" or sauteed for a sandwich.   I honestly can't believe I never thought to use them as the main ingredient in a stroganoff before now!  

The following recipe has been altered from the original found here.  And of course, it's a given that we served it over a bed of GLUTEN-FREE pasta as 3 out of the 5 members in our household have issues with gluten.  The sauce was adapted to be gluten-free, as well.

You will need the following ingredients:

2-3 med to large portobello mushrooms sliced thin and then halved

1 tbsp. olive oil

1-2 tbsp. finely chopped sweet onion

1 tsp. raw sugar

1 tbsp. chopped garlic

1/4 c. of Earth Balance

1/4 c. of gluten free flour

2 c. of almond or soy milk*

1/4 c. marsala wine

1/4 tsp. ground nutmeg

sea salt and pepper to taste

AND your pasta of choice

I added the following step in the beginning to ensure this dish would be really flavorful:

Rather than simply cook the mushrooms in the marsala mixture, I marinated them for about a half an hour.  I always prick them with a fork and push them down into the marinade to soak it up.

While your mushrooms marinate, heat the olive oil and when hot throw in your onion and garlic and saute until transluscent.  Add in your teaspoon of sugar and stir thoroughly.  Then toss in your mushrooms (leaving the marinade in the dish for later) and about 1-2 tbsp of your marsala marinade mixture.

Saute until your mushrooms begin to shrink and darken in color.  

You are finished when the little bit of liquid has reduced and carmelized. (see above photo)

Set your mushroom mixture aside.

In a large saucepan,melt the Earth Balance over medium heat, then add the flour, whisking it to blend thoroughly.

 Add the milk a bit at a time, continuing to whisk as you do this, so as to avoid lumps. Your goal is to create a thick white sauce

 . 

Once all of the milk has been integrated, cook and whisk for another minute, then whisk in the remaining contents of your marsala marinade. Whisk for another couple of minutes and then turn off the heat.  Stir in your nutmeg, salt and pepper to taste and then add in your mushroom mixture.

Serve over warm pasta.  And if you'd like sprinkle with a bit of homemade vegan parmesan.

Love and light,

Amber

*Mimicreme would be an excellent alternative also.