Mushroom Stroganoff

        Lately, it's be cold here, like unbearably cold, the kind of cold that makes you want to crawl into a fire, or hide in a fort and not come out until it is spring and the grass is green again. UNFORTUNATELY, I can't do that. I don't think anyone can do that. The one thing that I have found that fixes the unshakable cold that settles in my bones, is hot comfort food. Soups, stews, hot in the pan meals that warms not only your body, but your soul. I have been making these like mad, hoping to chase the chills away. This is one of my favorites. My grandma always made it with beef, but let's face it, I'm not going to be eating that any time soon. Mushrooms, however, I have found make the perfect replacement, meaty and juicy, they satisfy the "meat" need that people crave. My grandma ate this, and even though it might be the dementia showing, she said this was good and she didn't realize there wasn't any meat in it. So win for me! So here it is, the Gluten-Free, Vegan, Stroganoff recipe.

Mushroom Stroganoff

Serves 4

8oz mushrooms, you can use baby bellas or buttons or a mix, roughly chopped

1/2 c. red wine 

1 Tbsp. olive oil

2 Tbsp. Bragg's Liquid Aminos

2 cloves of garlic, minced

-Mix everything together in a baking dish and set aside for 30 minutes to marinate. 

-Pre-heat oven to 400 degrees and put covered dish with mushrooms in.

-Bake for 20 minutes. Remove and set aside.

In another bowl mix together;

8oz vegan sour cream (I use a cashew sour cream I make myself, but any kind will do, I suggest Follow Your Heart)

1/2 c. water

2 Tbsp. minced onion

2 Tbsp. Gluten-Free flour mix

2 tsp. no-salt seasoning mix ( I use this organic blend from Costco that is delicious!)

1/2 tsp. sea salt

1/4 tsp. garlic powder

1/4 tsp. basil

1/4 tsp. fresh cracked black pepper

-Mix together and set aside.

On medium-high heat, take a saucepan and heat 1-2 Tbsp. EVOO, add mushrooms and liquid, and then add sour cream mixture. Cook until mixture thickens slightly, about 8-10 minutes. If mixture becomes too thick you can add some water to thin it out.

Pour Stroganoff over gluten-free noodles and top with green onions. Enjoy!