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the blender girl's creamy mushroom stroganoff
1/2 cup (75g) diced yellow onion
2 teaspoons minced garlic (about 2 cloves)
6 cups (540g) sliced white button and cremini mushrooms
2 cups (480ml) vegetable broth
12 ounces (345g) firm silken tofu or firm regular tofu
3 tablespoons wheat-free tamari or soy sauce
1 teaspoon chopped thyme (not dried)
1/8 teaspoon freshly ground black pepper, plus more to taste
12 ounces (340g) gluten-free or regular fettuccini or spaghetti
1/4 cup (12g) chopped flat-leaf parsley, plus more to garnish
2 tablespoons finely chopped chives
for about 5 minutes, until soft and translucent. Reduce the heat to low and add the remaining 2
tablespoons of oil. Throw in the garlic and mushrooms and saute for about 15 minutes, until the
mushrooms are soft. Remove from the heat and set aside.
Put 1 cup (240ml) of the vegetable broth and the tofu into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. Add about 1 cup (180g) of the mushroom mixture. Pulse a few times to break them up. You want a speckled, grainy consistency, not a puree.
Pour the blended tofu-mushroom mixture into the saucepan and stir in the tamari, thyme, and pepper. Bring the mixture just to a boil over high heat; reduce the heat to medium and simmer, stirring often, for about 5 minutes, until the sauce thickens. Increase the heat to high and add 1/2 cup (120ml) of the remaining broth. Bring the sauce just to a boil, reduce the heat to medium-high, and simmer for about 10 minutes, until reduced by half. Increase the heat to high again and add the remaining broth. Bring the sauce just to a boil, and then reduce the heat to medium and simmer for 10 minutes more, until creamy. Cover and keep warm.
Cook the pasta according to the package instructions. Drain the pasta and add it to the mushroom sauce. Add the parsley and stir to combine. Season to taste with salt and pepper and serve family-style in a big bowl garnished with the chives and parsley.