Portobello Stroganoff

Need a super-hearty vegan dinner to refuel after hours on the slope or romping through the snow with the family? This vegan stroganoff features meaty baby portobello mushrooms in a creamy rich sauce.
Need a super-hearty vegan dinner to refuel after hours on the slope or romping through the snow with the family? This vegan stroganoff features meaty baby portobello mushrooms in a creamy rich sauce.

Portobello Stroganoff

Serves 6

Ingredients:

t
• 3 tablespoons olive oil

t

• 1-1/2 pounds baby portobello mushrooms, halved or quartered

t

• 1 onion, chopped

t

• 2 garlic cloves, minced

t

• 1/4 cup white wine

t

• 2 cups vegetable broth

t

• 1/2 cup plain soy creamer

t

• 1 tablespoon finely grated lemon zest

t

• Salt and freshly ground black pepper

t

• 1 cup vegan sour cream

t

• Hot steamed rice or cooked wide noodles

t

• Fresh herbs

Directions:

t
1. Heat oil in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring often, until onion is very tender and the mushrooms have lightly browned.

t

2. Add garlic and cook, stirring, for 1 to 2 minutes. Stir in wine, scraping the bottom of the skillet to release any browned bits. Simmer, stirring occasionally, until almost all of the liquid is evaporated.

t

3. Add broth, creamer, and lemon zest. Season with a pinch or so of salt and a few grinds black pepper. Bring to a boil and simmer until liquid is reduced to about half.

t

4. Reduce heat to medium-low. Stir in sour cream and heat for 1 minute. Taste and season with salt and pepper.

t

5. Serve portobello mixture over rice or noodles, garnished with fresh herbs.

More delish vegan dinner recipes!