TZUTC: -0800   
   MSGID: 35238.fidonet_cooking@1:105/500 2da1ecaa   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mushroom Stroganoff   
    Categories: Pasta   
         Yield: 4 Servings   
       
         2 tb Olive oil   
         3 lg Portobello mushroom caps;   
              - gills scraped out,   
              - diced 3/4"   
         2 tb Tomato paste   
         2 c  Vegetable broth   
         1 lg Onion; chopped   
         1 lg Green bell pepper;   
              - seeded & chopped   
         8 oz Small white mushrooms;   
              - quartered   
         6 oz Shiitake mushrooms;   
              - stems removed &   
              - caps chopped   
         2 tb All-purpose flour   
     1 1/2 tb Sweet Hungarian paprika   
              Salt   
              Black pepper; freshly ground   
       1/2 c  Vegan sour cream   
       
     Heat 1 tb olive oil in a large skillet over medium heat. Add the   
     portobellos and brown on all sides, 7 to 8 minutes. Set aside.   
        
     In a small bowl, combine the tomato paste and 1/4 cup broth, blending   
     until smooth. Set aside.   
        
     Heat the remaining 1 tb olive oil in a large saucepan over medium   
     heat. Add the onion and bell pepper, cover, and cook until softened,   
     about 5 minutes. Add the white mushrooms and shiitakes and cook,   
     uncovered, until the liquid evaporates, about 3 minutes. Stir in the   
     flour and paprika and cook, stirring, for about 1 minute to remove   
     the raw taste from the flour. Add the tomato paste mixture, stirring   
     until smooth. Stir in the remaining 1-3/4 cups broth and bring to a   
     boil, then reduce the heat to low. Season to taste with salt & pepper   
     and simmer until the flavors are blended and the sauce thickens   
     somewhat, about 25 minutes.   
        
     Slowly whisk in the vegan sour cream until well blended. Add the   
     reserved portobellos and simmer until heated through, about 5   
     minutes. Serve hot.   
        
     Variation:   
        
     Substitute seitan or reconstituted soy curls for a portion of the   
     mushrooms.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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