Stroganoff is a Russian dish (called Beef Stroganov), which is usually made of sautéed pieces of beef served in a sauce with smetana (sour cream). Although the dish originated in mid-19th-century Russia, it has become popular in many countries, and is served in kitchens and restaurants around the world. 
There are many versions of the original recipe, but this plant-based version (without the beef) is made with porcini mushrooms, garlic, wine, fresh herbs and vegan (tofu) sour cream – making it a healthier meatless alternative that is just as flavorful as the original recipe.
Ingredients:
2 large shallots
1 tsp minced rosemary
4 cloves minced garlic
2 tsp minced thyme
Salt & pepper
1 lb. portobello mushrooms
1 oz. porcini mushrooms
½ cup dry white wine
1 lb. whole-grain fettuccine (vegan substitute: quinoa or brown rice pasta)
Parsley
1 cup Tofu Sour Cream
Directions:
Soak porcini mushrooms in a cup of boiling water for about 30 minutes. Set aside soaking water for use later.
In a large skillet, sauté the shallots over a medium heat for 7 or 8 minutes. Add water one tablespoon at a time to keep shallots from sticking.
Add the garlic and thyme to the skillet, and continue cooking for an additional minute.
Toss in the salt and pepper, rosemary, and the portobello mushrooms. Cook for about 10 minutes, stirring occasionally.
Add the porcini mushrooms, the water (in which the mushrooms soaked), and the wine.
Stir all ingredients together, and cook over medium-low heat for 20 minutes. When fully cooked, stir in the tofu sour cream.
Toss the stroganoff mixture with cooked pasta until the pasta is coated sufficiently. Garnish with parsley, and serve hot.
