Mmmm... cleaning out the fridge today I found some beautiful little button mushrooms that had survived almost a week without shriveling into dehydrated bits. Amazing.
The kids wanted baked potatoes, and what better way to serve up MORE Vegan Gravy, right?
I decided to use up the mushrooms and make some stroganoff gravy to go with. Large slices of portabello mushroom work well here too. Use what you have.
Served it with my own (slightly overcooked) custom "blend" of mixed veggies: edamame soy beans, baby carrots and few green beans left from last week's trip to the farmer's market (all rescued from the depths of the fridge).
Insanely quick, and easy, and quite yummy.
- 2 - 3 cups mushrooms, sliced or cut into large chunks
- (optional: 1 cup "beef-strip" type vegetarian product of your choice - not necessary though, as the mushrooms add plenty of "meaty-ness")
- 2 cloves garlic
- 1/2 small onion
- pinch salt
- pinch pepper
- pinch of powdered sage
- 4 tablespoons margarine
- 2 cups water
- 1/2 cup white or red wine
- 2 vegetarian "beef" bullion cubes
- or: 1 Tbsp. vegetarian "beef"-style broth powder
- 1 Tb. cornstarch
- 1/4 cup water
- 1 cup vegan sour cream ("Better Than Sour Cream")
- or: use this recipe and make your own
You may need to cover it for a few moments if they're drying out.
Add 2 cups water, wine and bullion cubes to the mixture. Cook at a a low simmer, covered, for 10 minutes.
Mix water and cornstarch, add to mushroom and broth mixture. Bring to simmer or low boil and stir with whisk, until thick.
Just before serving, add vegan sour cream to the mixture and heat through (do NOT boil) for about 5 more minutes on low heat.
Serve over noodles or rice (or a potato if you want!).