Anyone that knows me knows I don’t cook. I just don’t like it but I know my way around the kitchen. As my multiple sclerosis worsened cooking became even more difficult. I have limited time I can stand on my feet, over a stove or cook top. I also have limited time I can cut and chop before my hands fatigue. Many times I will prepare a dish only to not be able to eat because my hands literally cannot hold a utensil. I’ve now switched, when I can, to plastic utensils which are lighter. With that being said, the recipes I look for need to be simple. I look for things I can chop easily or use my mini food processor or even the large one to cut what needs to be cut. Yesterday I made pasta with sauce, not from a jar, for the first time. It was really, really good and fairly easy. I get all my recipes from the Forks ver Knives App or from their magazine, Facebook page or website. Forks over Knives is all plant-based vegan eating. I must admit when I started this blog I never thought I’d be sharing recipes on it but I must say the ones I’ve shared I’ve done because the food was really good. Doesn’t take much to surprise me.  On this Thursday snowy day in New York, I thought I’d share..

Chef Del’s Mushroom Stroganoff

Ingredients

2 large shallots
4 cloves garlic
2 tsp minced thyme
salt & pepper
1 tsp minced rosemary
1 lb. portobello mushrooms
1 oz porcini mushrooms
½ cup dry white wine
1 lb. whole-grain fettuccine
parsley
1 cup Tofu Sour Cream
Method

Soak porcini mushrooms in 1 cup of boiling water for 30 minutes (save water).*I didn’t have these skipped this set dddd water in with the portobello mushrooms 

Place the shallots in a large skillet and sauté over a medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking.

Add the garlic and thyme, and cook for another minute.

Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally.

Add the porcini mushrooms and their soaking liquid, and the wine.*see my note above 

Stir, and cook over medium-low heat for 20 minutes.

When the stroganoff is finished cooking, stir in the tofu sour cream.

Add the cooked noodles and toss well.

Serve garnished with the parsley.

Tofu Sour Cream

Ingredients

1 12oz. pack extra firm silken tofu
1 tbsp lemon juice
1 tbsp red wine vinegar
salt
Method

Combine all ingredients in a blender and puree until smooth and creamy.

Chill until ready to serve.
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