A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original.
Provided by Percy Lee Owen
Categories Main Dish Recipes Pasta
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
- Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
- Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
- Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
- Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 25.9 g, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 4.5 g, Sodium 778.2 mg, Sugar 2.1 g
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