Porcini mushroom stroganoff
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | ounce | Dried porcini mushrooms |
| 1 | pounds | Button mushrooms; thinly sliced |
| 1 | tablespoon | Olive oil |
| 1 | small | Yellow onion; chopped |
| 2 | Cloves garlic; minced | |
| 12 | ounces | Fettuccine |
| 2 | tablespoons | Unbleached flour |
| 2 | tablespoons | Dry white wine |
| 1 | tablespoon | Tomato paste |
| ¾ | cup | Plain soy milk |
Directions
Pour 1 cup very hot water over porcini mushrooms; cover and steep for 30 minutes.
Saute onion and garlic in oil over medium heat for about 1 minute. Then add the button mushrooms. Cover and saute for 20 minutes, stirring occasionally, until the mushrooms release their own liquid.
Preheat the oven to 350F. Remove the porcinis from the soaking liquid; strain liquid through a coffee filter and set aside. Chop the porcinis and add them to the skillet. Stir, and continue to cook, uncovered, over medium heat for 5 minutes. Cook the pasta until al dente while you finish the sauce.
Place ¼ cup of the reserved soaking liquid in a small jar with a tight-fitting lid. Add the flour and shake to dissolve. Stir this into the skillet along with the remaining mushroom liquid, wine and tomato paste.
Continue to cook until the sauce thickens, stirring frequently, about 5 minutes. Stir in the soy milk and continue to cook for another minute or two.
Drain the pasta and transfer it to a warmed serving bowl. Spoon the mushroom mixture over the top and serve immediately.
>From: Ellen C. <ellen@...>
Recipe by: The Vegan Gourmet, Susann Geiskopf-Hadler and Mindy Toomay Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Sep 7, 1999, converted by MM_Buster v2.0l.