Seaweed Agogo Portobello Mushroom Stroganoff
A fantastic recipe from Marlene Watson-Tara. Marlene's work focuses on food, nutrition and the effect it has on our bodies and our planet.
A vegan mushroom stroganoff that’s as rich and delicious as its meaty counterpart. I have even converted beef and dairy farmers to Veganism after they tasted my stroganoff. Now that did make my heart sing.
For the sauce
- 1 cup cashews, soaked overnight
- 1½ cups filtered water
- 1 tbsp ume plum vinegar
- 1 heaped tbsp tahini
- 1 tbsp tamari or shoyu
For the stroganoff
- 3 cups portobello mushrooms, very thinly sliced
- 1 large onion, thinly sliced
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 umami instant stock sachet dissolved in 2 cups warm filtered water
- 1 ½ tsp Seaweed Agogo Italian Herb Mix
- ½ cup tightly packed fresh parsley, chopped
- Black sesame seeds
- Chopped coriander
- Lemon zest
Warm a splash or two of filtered water in a heavy-based pot on a medium-low flame. Sauté the mushrooms, onion, shallot and garlic for 5 minutes. Reduce the heat to low and add the umami stock and the Seaweed Agogo Italian herb mix. Cover and simmer for 15 minutes.
Drain the cashews from their soaking water and place in a blender with the remaining sauce ingredients. Blend to a cream. Add this cashew cream to the pot mixture, stirring well to combine. Cook, covered, on a low simmer for 15 minutes. Add water to reach the desired consistency.
The stroganoff will thicken as it sits, so make sure to thin slightly before serving. Stir in the chopped parsley. Delicious served on a bed of fluffy basmati rice. Serve in bowls, garnished with black sesame seeds, chopped coriander and lemon zest. Makes 4–6 servings.