Mushroom Stroganoff and Vegan Junk Food

 

Just in time for the resoluteness of New Year's resolutions to wear off, Los Angeles chef and caterer, Lane Gold swoops in with her adorable new cookbook, Vegan Junk Food.  It's jam-packed with corn dogs and cookies and nachos and all sorts of totally not good for you vegan fare.  The recipes that I tried were all rock solid, and quite a few of them are not even all that junky.  We loved the silky, rich mushroom stroganoff and it really would make a lovely date night dinner if you're looking for a last-minute recipe to woo your Valentine.

Mushroom Stroganoff
Excerpted from the book Vegan Junk Food by Lane Gold, published by Adams Media, a division of F + W Media, Inc.  Copyright © 2012. 
Serves 4 

• 1 pound portobello mushrooms, cut into 1/4-inch slices
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 6-ounce package button mushrooms, chopped
• 1 teaspoon salt
• 1 pound fettuccine or pasta noodle of choice
• 1 cup vegetable broth
• 2 tablespoons cognac (optional)
• 1 tablespoon vegan margarine, melted
• 1 tablespoon chopped fresh parsley
• 1 cup vegan sour cream (recipe below)

1. In a 4-quart pot, bring 2 quarts of water to a boil.
2. In a large saute pan over medium-high heat, cook portobello mushrooms in small batches in a few teaspoons of olive oil.  Let mushrooms slightly brown and remove from pan; cook next batch adding oil a teaspoon at a time when needed.  Set aside.
3. Add onions to the pan and cook until translucent and beginning to turn golden, about 5 minutes.
4. Add button mushrooms to pan and salt.  Use another teaspoon of oil if the pan is too dry.  Cook the mushrooms for 10 minutes, stirring occasionally.
5. Put pasta in boiling water.  Cook for time indicated on package during the next step.
6. Add the vegetable broth and cognac to the button mushrooms.  Cook for 10 - 15 minutes until liquid has reduced and can coat the back of a spoon.  
7. Place pasta in a large serving dish.  Toss with 1 tablespoon vegan margarine and chopped parsley.
8. Lower the heat on the mushroom mixture and stir in the sour cream.  Bring just to a simmer and add the portobello mushrooms back to the pan, stirring to heat through.
9. Pour stroganoff over pasta and get busy eating.

Vegan Sour Cream
Excerpted from the book Vegan Junk Food by Lane Gold, published by Adams Media, a division of F + W Media, Inc.  Copyright © 2012.
Makes about 2 cups

• 1 16-ounce package of silken tofu
• 4 tablespoons oil
• 4 tablespoons lemon juice
• 1 teaspoon salt

1. Mix tofu, oil, lemon juice, and salt in a food processor or blender until very smooth.  Taste for correct tartness and add more lemon juice if necessary.
2. Be sure to store in the fridge when not using.