Portobello Stroganoff

Beef stroganoff was the star of many a fancy-schmancy dinner party in midcentury America. This vegan update loses the beef but keeps the meaty mushrooms, rich brown gravy and luscious sour cream.

From: Ann Gentry

Show: Naturally Delicious

Ingredients

2 tablespoons extra virgin olive oil

1/2 large onion, diced

2 cloves garlic, minced

4 large portobello mushroom caps, cut in half and sliced

8 ounces button mushrooms, sliced

1 (8-ounce) package tempeh, diced

2 tablespoons tamari

1 tablespoon vegan Worcestershire sauce (available at health food stores and online)

1/4 cup marsala wine

1 pinch nutmeg

1 cup vegan sour cream (available at health food stores)

salt and pepper, to taste

Preparation

Level: Easy

Servings: 4

Cook Time: 25 min

Ready In: 25 min

Heat oil in a large skillet over medium-high heat. Sauté onions and garlic for 2 to 3 minutes. Add mushrooms and tempeh, sauté for 5 minutes. Stir in remaining ingredients except sour cream, salt and pepper. Simmer for 5 minutes until mushrooms are tender. Remove from heat and stir in sour cream. Adjust

seasoning with salt and pepper. Serve immediately.

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