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Newsletter - Animal Writes sm
4 August 1999 Issue

Vegan Mushroom Stroganoff
By Vegetexan@aol.com

Nowadays you can find a great variety of fresh mushrooms at your local store. You can often find fresh Chanterelle, Crimini, Shiitake, Oyster, Portabello, and Morel. This recipe is flexible, substitute whatever mushrooms you can find at your store. Don't harvest your own wild mushrooms as many are highly toxic and life-threatening. Many wild mushrooms can cause sweating, cramps, diarrhea, confusion, convulsions, cosmic enlightenment and may result in liver damage. I remember the night a friend brought in a bag of mushrooms she had harvested. She said "I think these are Magic Mushrooms, I found them growing in cow patties just like the book said", needless to say, that night we didn't reach enlightenment . Be safe, only buy your drugs from reliable street venders and buy your mushrooms from the store.

Mushroom Stroganoff

Serves 4

1 lb button mushrooms
1 cup fresh shiitake mushrooms, (cut off stems)
1 cup fresh oyster mushrooms
2 large portabello mushrooms, sliced
1 tablespoon olive oil
1 large yellow onion
2 tsp minced garlic
1/2 tsp paprika
1 tsp dried thyme
1 tablespoon tamari soy sauce
salt -- to taste
freshly ground black pepper -- to taste
1/2 c dry sherry or red wine
1 c vegetable stock or water
1 tablespoon whole wheat flour mixed in 1/2 cup water
1 package Tofutti Sour Supreme, sour cream substitute

Heat 1 tbsp olive oil in a large skillet. When the oil is hot, add the onions and garlic. Saute them on high heat until they begin to brown, then turn down the heat and cook the onions carefully until they begin to caramelize, stirring frequently. This will take about 15 minutes. They should be soft. While they are cooking, slice the button mushrooms about 1/4 inch thick and slice the portabello, leave the shiitake whole, and clean any other mushrooms you are using.

Mix the paprika and dried thyme into the cooked onions. Add the tamari. Add the veggie stock or water, add the mushrooms. Once the mushrooms begin to cook, add the sherry or wine, and let bubble and simmer for 8 to 10 minutes.

Once the mushrooms are sufficiently cooked, add the 1/2 cup water with the whole wheat flour mixed in it. Stir until thickened. At the last minute add the Tofutti Sour Supreme to the pan. Cook a minute until the sauce is hot. Try not to boil the sauce for too long or the sour supreme will curdle.

Check the seasonings, add salt and pepper, and serve over rice or pasta.

Disclaimer: Animal Rights Online does not condone the use of recreational drugs, unless they are safe and have not been tested on animals.

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