The mother of all mushroom recipes: Vegan Stroganoff! Turkey Hill Farms had some gorgeous shiitakes at the market. This recipe spotlighted them really well. At first I thought making a stroganoff would be complicated, but it totally wasn't. I modified a meat-based recipe, subbing all the dairy-free goodies and Gardein for the beef and razamatazz! The hardest part was not devouring the sauteed shiitakes out of the pan! Their chewy texture is great in this dish, I recommend you make it next time you get some!
4 large russet potatoes
2 TBS margarine
1 lb sliced fresh shiitake mushrooms
1 TBS onion powder
2 tsp garlic powder
2 tsp oil
1 package Gardein Beefless cubes
salt and pepper to taste
1/2 cup sour cream
1. Pierce the potatoes all over and either bake til done (400F for about an hour, maybe more) or you can nuke 'em for about 15 minutes, or til soft and done. Slice the shiitakes.
2. In a large skillet, heat 2 tsp oil and cook the Gardein cubes til cooked through, about 5-7 minutes. Remove the cubes and set aside. Return the pan to the stove.
3. Now heat the margarine over medium-high heat, add the shiitake mushrooms and cook about 10 minutes.
4. In the meantime, chop the Gardein cubes, into maybe quarters.
5. Stir in the onion powder, garlic powder and 3/4 cup water to the shiitake mushrooms and boil to reduce the liquid by half, about 2-4 minutes.
Stir in the heavy cream and remove from heat.
Mix in the gardein and stir well.
6. Slice one-third off the top of each potato and set aside. Using a spoon, hollow out each potato, leaving a thick wall. In a bowl, mash together the potato centers and sour cream. Season with salt and pepper.
7. Stuff the hollowed potatoes with the mushroom mixture, top with sour cream mix and the potato slice.
I served this with some of the fantastic Savory Donuts (Leek, Rosemary and Lemon edition). Yummy!