Gluten-Free & Vegan Mushroom Stroganoff
- 12 ounces large Portobello mushrooms
- 4 ounces Shitake mushrooms
- 3 tablespoons olive oil, use divided
- Kosher or fine sea salt and black pepper
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons sherry, cognac or dry vermouth (all optional)
- ½ cup vegetable broth
- 1 cup frozen baby onions, thawed
- 1 cup vegan sour cream 2 tablespoons flat leaf Italian parsley, minced
Remove the woody stems from the mushrooms and cut the Portobellos into chunks about 1 inch square and the Shitakes in half.
Heat 2 tablespoons of oil in a large skillet over medium-high heat until almost smoking hot.
Add the mushrooms and cook for about 5 minutes or until they are browned and have released some liquid.
Add a large pinch of salt and pepper and remove the mushrooms from the skillet and set aside.
Heat the remaining tablespoon of oil in the same pan, add the onions and cook until they soften and start to brown, about 5 minutes.
Add the garlic and cook for another minute.
Season with a little pinch of salt and pepper and stir to combine.
Add the mushrooms back (along with any juices that have accumulated) into the pan then add the soy sauce and sherry or cognac or dry vermouth if you choose to use alcohol.
Cook stirring until the liquid has evaporated.
Add the vegetable broth and baby onions and cook for 3 or 4 minutes to heat the onions and reduce the liquid to about half.
Lower the heat to low, add the vegan sour cream and heat through, stirring occasionally.
Garnish with minced parsley.
Serve over gluten-free pasta, rice sticks or steamed rice.
Source for recipe: https://simplygluten-free.com
Growing up in a small Midwestern town, I really didn’t know what stroganoff was. It sounded fancy and exotic but I never had a chance to have it and then I started learning more about nutrition and realized that traditional stroganoff dishes are full of fat and gluten. I really didn’t give it another thought until I came across this recipe on this website. I’d like to give it a few more tweaks and serve it over some fresh gluten free pasta but overall, it IS a fancy and exotic dish! I’m not crazy about the baby onions left whole…I think I would try them cut into quarters next time.
One major difference between these two mushroom types is nutritional value. While Portobello mushrooms are high in iron, potassium and vitamin D, no one ranks them as highly as the Shiitake variety for health.
Cultures around the world prize Shiitake mushrooms for their health benefit. Advocates of Shiitake mushrooms say ingesting these mushrooms prevents heart disease by lowering bad cholesterol levels. Further, animal tests have shown that a compound in the Shiitake called lentinin has anti-tumor and immune system-boosting benefits. In human studies, lentinin was beneficial in prolonging life of patients with stomach and colon cancers. Wow! Who knew? Here’s a link to other health benefits of mushrooms: https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-mushroom.html