Mushroom Stroganoff

Sorry. No picture. We ate it too fast!!! Here's another vegetarian/vegan dinner which I thought turned out terrific! I got it out of the Forks Over Knives vegan cookbook but tweeked it just a little by adding a few extras like the cream cheese and Worchestershire sauce, among other things. You can view the original recipe here: http://www.forksoverknives.com/chef-dels-mushroom-stroganoff/

1 onion, sliced
1 bunch green onions, chopped
4-6 cloves of garlic, chopped
2 tsp. Thyme (I used dried)
1 tsp. fresh Rosemary, minced
1 tsp. salt
1/4 tsp. pepper
1 Tbl. Worchestershire sauce (try and find a vegan variety if you want to)
1 pound baby portabello mushrooms, sliced
1 oz dried porcini mushrooms (they come in a bag)
1 cup boiling water
1/2 cup white wine (I just used cooking wine)
1 cup soy sour cream (or you can use the real stuff)
4 oz. soy cream cheese (or you can use the real stuff)
Parmesan cheese as needed (optional - don't use it for a vegan meal)


First thing, boil the water and add the mushrooms so they can soak for about 20-30 minutes (I just did the water in a 2-cup glass measuring cup in the microwave for 3 minutes. Cover with plastic wrap after you put the mushrooms in to soak). Start chopping everything else while you're waiting! Saute the onions for about 10 minutes, then add the garlic and spices. Cook another minute or so, then add the baby bella mushrooms and keep cooking for 5 more minutes. Add the porcini soaked mushrooms, W-sauce, and the wine. Cook, uncovered, for approximately 20 more minutes (OR you can turn it down to low and let it simmer while you're cooking the pasta and finishing up everything else). Just before serving, add the sour cream and cream cheese. Stir until well combined. Serve over spaghetti, fettucini, or mashed potatoes, or any kind of pasta (I actually used Penne pasta for this one. Serves approximately 4-6 people.