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Title: Mushroom Stroganoff
Categories: Pasta
Yield: 4 Servings

2 tb Olive oil
3 lg Portobello mushroom caps;
- gills scraped out,
- diced 3/4"
2 tb Tomato paste
2 c Vegetable broth
1 lg Onion; chopped
1 lg Green bell pepper;
- seeded & chopped
8 oz Small white mushrooms;
- quartered
6 oz Shiitake mushrooms;
- stems removed &
- caps chopped
2 tb All-purpose flour
1 1/2 tb Sweet Hungarian paprika
Salt
Black pepper; freshly ground
1/2 c Vegan sour cream

Heat 1 tb olive oil in a large skillet over medium heat. Add the
portobellos and brown on all sides, 7 to 8 minutes. Set aside.

In a small bowl, combine the tomato paste and 1/4 cup broth, blending
until smooth. Set aside.

Heat the remaining 1 tb olive oil in a large saucepan over medium
heat. Add the onion and bell pepper, cover, and cook until softened,
about 5 minutes. Add the white mushrooms and shiitakes and cook,
uncovered, until the liquid evaporates, about 3 minutes. Stir in the
flour and paprika and cook, stirring, for about 1 minute to remove
the raw taste from the flour. Add the tomato paste mixture, stirring
until smooth. Stir in the remaining 1-3/4 cups broth and bring to a
boil, then reduce the heat to low. Season to taste with salt & pepper
and simmer until the flavors are blended and the sauce thickens
somewhat, about 25 minutes.

Slowly whisk in the vegan sour cream until well blended. Add the
reserved portobellos and simmer until heated through, about 5
minutes. Serve hot.

Variation:

Substitute seitan or reconstituted soy curls for a portion of the
mushrooms.

Recipe by Vegan Planet by Robin Robertson

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