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Old 12-24-2010, 02:23 AM
49 posts, read 64,072 times
Reputation: 60


Serves: 10
4 Large Portobello Mushrooms ( sliced)

1 package white button mushrooms (sliced)

1 package ****aki mushrooms(sliced)

1 Onion

3 cloves garlic

1 tablespoon dried basil

1 Sweet Pepper ( yellow,orange or red)

1 package toffutti better than sour cream

1/2 cup wine red,white or sherry depends on your tastes.

4 Tablespoons Earth balance spread

salt/pepper to taste

I use a cast iron skillet to make this in you can use whatever is on hand but make sure it can cook the mushrooms evenly.
Over low heat cook onions,peppers and garlic until tender.

Add all sliced mushrooms except the portabello's also add basil.

Cover and simmer however long is up to you this dish can take being simmered from 15 min or 1 hour as longas you do not add the portabellos.

If mix gets a little dry add a touch of veggie broth.

Add portabellos and cook untill they are just tender and done, add toffutti and mix well.

This make a massive amount of food, and it tastes even better the day after.

Play witht he spices and the wine to get it to how you like it this recipe is not an exact, in fact I never measure anything.

It is important to note that the smaller mushrooms need to be cooked long enough to break downa little as they form the bulk of the sauce, portabellos which are added later are a very "meaty" mushroom and give that great body.
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Old 12-25-2010, 02:27 AM
2,060 posts, read 5,300,914 times
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Yum! Love mushroom stroganoff.

Too funny that they edited out shiitake!
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