Mushroom Stroganoff

• 1-3 tablespoons of olive oil
• 1 large onion, finely chopped
• 3-4 finely chopped shallots
• 8 oz of fresh mushrooms, sliced
• Additional mushrooms, up to another 8 oz of fresh and exotic mushrooms or 2 oz dried, such as porcini (optional)
• 2-3 cloves of minced garlic
• 1-2 tablespoon flour
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 tablespoon paprika, if you like smoked paprika you may use it instead of half or all of the sweet paprika
• 1 cup red wine
• 1 cup vegetable broth
• 1 teaspoon vegetable bouillon
• 4 oz. slivered Seitan or sliced Tempeh
• 1/2 cup soy yogurt or soy sour cream (or organic sour cream if you eat dairy)
• 2 tablespoons nutritional yeast
• salt and pepper to taste
• chopped parsley
• cooked wide noodles

  Soak:

  The dried mushrooms by covering with boiling water for 20 minutes or by simmering in veg broth for 15-20 minutes or follow package directions. Be sure to rehydrate the 'shrooms adequately or they will be obnoxious hard little bits in your lovely sauce.

  Saute:

  Slivered Seitan in 1-2 tablespoons of oil until lightly browned. Remove from pan and reserve.
  Onion and shallots in one tablespoon of olive oil over medium heat until lightly browned and beginning to caramelize.
  Add fresh mushrooms to the pan and continue to sautee until mushrooms have given off some of their moisture and most of the moisture has evaporated. If needed as you cook, add a little more oil to prevent sticking. Sprinkle everything with 1 T. flour.
  

  Add

  Garlic, paprika and thyme. Stir well to mix everything and cook for 2-3 minutes longer.
  Add broth, wine, dried mushrooms and vegetable bouillon and simmer for 10-15 minutes. Taste. Season with salt and pepper or dried or fresh thyme as needed.

  Mix together

  Yogurt or sour cream, nutritional yeast, and 1 T flour.
  Add to the pan and stir and simmer for 1-2 minutes. The sauce should be moderately thick.
  Add reserved Seitan back to the pan and heat through. Throw the noodles into the pan with the sauce and mix well. Garnish with parsley and serve.
  

  Tips: Taste sauces as you make them so you can season the way you like. Remember that salt takes a moment to dissolve and disperse. Stir and simmer for a minute before tasting after adding salt. Soy Sauce can be substituted for table salt, it adds a hint of flavor and color. Be careful never to burn garlic or it will become bitter. This dish will not really suffer too much if you want to leave out the nutritional yeast. If you taste and feel the dish needs more acid, try adding a dash of balsamic vinegar, white wine or lemon juice. Finally, try a variation, Mushrooms in Red Wine Sauce by simply omitting the sour cream/yogurt or dairy substitute. Enjoy!

  Links to fascinating articles about what is in the food you eat. Of course, you may never want to eat fast food again.

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