Mushroom Stroganoff

This is one of my all time favorite recipes. As a meat eater I always loved stroganoff and it took some experimenting to get this one right and even longer to document it. I like to do most of the cooking a day ahead and then warm up and add the finishing touches the next day. Mainly because the flavors have some time to really intensify.

Mushroom Stroganoff

2 pounds baby Bella mushrooms sliced

1 medium onion

3 -4 cloves garlic

2 cups cashew sour cream recipe below

2 tbs Bragg's amino's

Process onions and garlic in food processor until chopped fine. Add onion and garlic to a sprayed dutch oven on Medium heat. You wan them to get golden and have lots of tasty bits on the bottom of the pan. Add the mushrooms , don't stir just yet. Let the heat start pulling the moisture from the mushrooms and use this to de-glaze the pan. Let the mushrooms cook down.

Now for the best flavor put this in the fridge over night. The next day all you have to do is warm up the mushrooms (if it looks a little dry just add 1/2 c of water) and add the cashew cream.

Cashew Sour Cream

1 cup cashew pieces

2 cups water

1 packet of George Washington's Golden broth

2 tbs nutritional yeast.

2 tbs lemon juice or to taste.

Add cashews and 1 cup boiling water to blender. Let this sit for a few minutes to soften the nuts. Blend until smooth add additional cup water as necessary while blending. Add seasoning and blend until completely incorporated. Add lemon and let stand for about 5 min.

Add the cashew sour cream shortly before serving. Serve over rice or noodles.