Meat-Free Monday Recipe: Mushroom Stroganoff (via The Opinioness of the World)

I’m so busy decluttering (and running all over town on my busy Saturday) that I’ve decided to do another recipe post.

I love the mushroom stroganoff they serve at a vegan restaurant here in town, and I was so excited when Abigail shared this link. We had this the other night. I served it

over brown rice (which I cooked separately), didn’t use seitan, didn’t put any chives in it because I didn’t have any and wasn’t convinced she really meant “1/4 cup” like the recipe says, let it simmer longer than she said, used the whole 12-ounce container of vegan sour cream because I didn’t want 4 ounces leftover, and I added a little chicken broth to thin it (which makes it no longer vegan, but there you go). This one has quite a different flavor, but it’s still tasty. It was remarkably filling. Oh, and I used portabellas, creminis, and shittakes. I love any excuse to use shiitake mushrooms. I love them that much.

My photo is to the right. My husband has a remarkable amount of patience for me photographing our food lately.

Here is the re-post of the recipe from The Opinioness of the World:

One of my absolute favorite meals of all time occurred at Disney World.  Yep, Disney World.  Many years ago, I ate at the Brown Derby at Hollywood Studios (then it was MGM Studios).  Piano playing filled the air while I supped on delectable Beef Stroganoff.  While I hadn’t become a vegetarian yet, it wasn’t the meat that I enjoyed.  I savored the tender noodles and the juicy mushrooms all wrapped in a creamy sauce. As I was reminiscing about that … Read More

via The Opinioness of the World