The very definition of comfort food, this Mushroom Stroganoff is ideal for chilly winter nights when all you want is a big bowl of carbs to warm the cockles of your heart. Traditionally a Russian meal with beef in the starring role, we updated this nineteenth-century classic and gave it a plant-based twist. With tender, sautéed portobello mushrooms and a dairy-free cream sauce, our version packs all the delicious flavor of the original dish without the sky-high calorie count.
From Frugal Vegan
by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017.