Fall weather can be such a transition for me. So if I can get two meals out of one my life becomes easier. Here is a soup the first night and stroganoff the next. Please see directions below. —Alexandra Richards
fresh shiitake mushrooms
fresh crimini mushrooms
fresh portobello mushrooms
dried porcini mushrooms
dried chantrelle mushrooms
ried shiitake mushrooms
fresh large carrot
2 or 3
fresh medium celery stalks
sweet yellow onion
extra virgin olive oil
miyokos vegan butter
sherry wine or brandy
small fresh sprigs thyme
fresh minced thyme leaves
raw cashews (soaked for 8 hours)
cans full fat coconut milk (coconut cream reserve only)
bottle of orginal ripple plant based half and half (optional)
all purpose flour
pacific foods mushroom broth
fresh minced parsley optional
In This Recipe
cover and soak all dried mushrooms in hot water for thirty minutes so they plump up and the water turns a deep brown.
lean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the whole onion (skin and all), carrot, celery the 4 sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 32 ounces of mushroom stock, dried mushroom stock and squeeze the mushrooms, and additional water if needed, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
mince the all the reconstituted mushrooms. set aside
Blend the coconut cream, plant based half and half, and cashews all together. reserve about 2 1/2 cups (use the rest for whipping cream just by adding powder sugar and vanilla paste)
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps, and minced mince the all the reconstituted mushrooms, and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the sherry wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the plant based half-and-half, coconut cream, and cashew mixture and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
Stroganoff Night 2: If you find yourself with left overs then it will depend on the thickness of your soup. Reheat the soup and if The base of the soup is thin make a roux, melted butter then added with flour ( stir). Add roux to hot soup to help thicken and then add vegan sour cream. Make sure to have your rice or noodles ready.