Meatless Mushroom Stroganoff recipe
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Ingredients
- 2 tablespoons vegetable oil ½ pound fresh mushrooms, sliced 2 cloves garlic, minced 1 (10.5 ounce) can condensed cream of mushroom soup 1 cup vegetable broth ½ cup dry sherry 1 ¼ cups walnut pieces ½ (8 ounce) package dry bread stuffing mix 2 large eggs 2 tablespoons mayonnaise 1 tablespoon soy sauce 1 tablespoon chopped fresh parsley 1 cup sour cream 1 tablespoon prepared horseradish
Nutrition Info
- 493.4 caloriescarbohydrate: 28.9 gcholesterol: 80.8 mgfat: 38 gfiber: 3 gprotein: 11.6 gsaturatedFat: 9.2 gservingSize: -sodium: 1044.5 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Meatless Mushroom Stroganoff
Directions
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Heat oil in a large saucepan over medium heat. Add mushrooms and garlic, cook and stir until mushrooms are limp, 2 to 3 minutes. Reduce heat to medium-low and add condensed soup, broth, and sherry. Cover and let simmer for 5 minutes.
Meanwhile, combine walnuts and stuffing mix in the bowl of a food processor. Process, pulsing machine quickly on and off, until nuts are ground. Do not overprocess.
Beat eggs lightly in a medium bowl. Add ground walnut mixture, mayonnaise, soy sauce, and parsley, blend well. Use your hands to form the mixture into meatballs, about 1 inch in diameter. Drop meatballs into the simmering mushroom sauce, cover, and simmer until cooked through, about 10 minutes.
Just before serving, stir sour cream and horseradish. Heat through, but do not boil.