Sunday, November 1, 2009

mushroom-bean stroganoff

I varied the Fuhrman recipe so much I decided to post it here.

1 medium onion, chopped
1 clove garlic, minced
1 lb shitake mushrooms (without stems?) chopped
juice of 1 lemon
1 Tbsp tarragon
1 Tbsp paprika, sweet
1 cup carrot/beet/celery juice (whatever combo you like)
2 cups beans (I used mayacoba heirloom beans but any white, red, or pinto would be good. I bet adzuki would be good. Lentils too.)
3 Tbsp sesame seeds
1/4 cup raw cashews
1 Tbsp fresh dill, minced, or 1 tsp dried

1. Water saute the onions and garlic until soft.
2. Add the mushrooms and continue stirring and sauteeing
3. Add the lemon juice, tarragon, dill (if dried) and paprika, and mix well.
4. Add some veggie juice as needed
5. Blend the cashews and sesame seeds in some of the veggie juice and/or bean juice
6. Add the nut/seed cream, rest of the veggie juice, and dill (if fresh); cook until it thickens, usually less than 5 minutes.

Spoon over any vegetable, e.g.: potatoes, brussels sprouts, arugula, whatever's in the fridge.

It's good and has a really nice creamy texture, due to the cashew cream.


Anonymous said...

Good job in varying the Furhman recipe. I made Furman's Mighty Mushroom Stroganoff last night and it bites! I don't usually stick to the scripted recipe and end up varying recipes to my taste but I wanted to see if his were as tasty as he boasts-- blah. His recipe seemed to have enough herbs and spices in it but it was totally bland. Salt definitely would have help bring the flavors together but the proportions of liquid in the stroganoff and amount of pasta to use were totally off. I think you have it right with the juice of one lemon. A salt-free "creamy" style dish like this really needs a citrusy acidic point to keep it from tasting like wall paper paste. I'll give your recipe a try.

kneecap said...

wow, this is an old one. I don't do veggie juice anymore. but if you like it, go for it. Here's one I did with home-made soy yogurt: