Sort of Mushroom Stroganoff or Mushroom Marbella-ish
This one is so big on flavor! I’m not sure what to call this. So until then, this is it’s moniker It’s a combo of savory, briny, sweet and spicy which play off of each other deliciously with a great umami base. The great depth of flavor is thanks to a few simple ingredients you may already have in your pantry. There’s no thick white sauce here but it has a creamy and rich finish thanks to an unexpected ingredient. This is a great vegan main or side dish for all the ‘shroom lovers in your life and a proven crowd pleaser for omnivores alike.
Mushroom “Stroganoff”
RECIPE
ingredients-
2 lbs assorted mushrooms (shiitake, portobello, oyster, cremini...) cleaned, prepped and sliced to varying thickness (if adding Portobello, be sure to scrape out black veins lining the caps with a spoon and slice 1/2” thick).
Olive oil
1 medium sweet onion, chopped, caramelized
1 med carrot, diced
2-3 stalks celery, diced
1/2-1 tsp chili pepper flakes (to taste)
2 Tbs Sherry vinegar
6 pitted prunes, chopped
18+ castelvetrano olives, coarsely chopped
A few sprigs fresh thyme
1 Tbs tomato paste
Splash of soy sauce
2 Tbs raw almond butter (yes), roasted will work too
Kosher or flaky sea salt
Vegetable stock as needed
Fresh ground pepper
Method-
1-In a preheated heavy bottomed skillet or braising pan, salt and caramelize onion over low heat, about 30 minutes. Low and slow wins the race to maximize sweetness and flavor. You may speed up this process a bit by adding about 2 Tbs of water as you go without sacrificing color or flavor.
2-Raise heat to medium and add carrot, celery and chili pepper flakes and continue about 3 more minutes. Adjust seasoning and remove from pan.
3-Add two handfuls of mushroom (don’t crowd the pan and don’t salt yet) and sauté until edges crisp. Add remaining mushrooms and mirepoix, adjust seasoning and stir until mushroom sweat. Add sherry vinegar and deglaze pan while continuing to stir mushrooms. Add prunes, olives, thyme, tomato paste and soy sauce and stir until fully combined. Add almond butter and stir to coat. Of mixture seems dry, you may splash in small amounts of vegetable stock or water. Turn off heat, adjust seasoning to suit your taste and cover until ready to serve. Enjoy!
