Gluten Free Dairy Free Stroganoff

Stroganoff is normally associated with beef and contains both dairy and wheat. This recipe avoids all of that but still maintains amazing flavor. You can use this over pasta or rice, but we found that shredded hash browns is an amazing compliment. We actually used this recipe as a pilot for a possible cooking show. If you would like to watch the video, there is a link to it below the recipe.

Serves 4

12 ounces Baby Bella mushrooms
4 tablespoons olive oil -- use divided Sea salt black pepper
1 small onion -- chopped
2 cloves garlic -- minced
3 tablespoons gluten-free soy sauce
3 tablespoons Rice wine
1 1/2 cups vegetable broth
3/4 cup Dairy Free Sour Cream
1 tablespoons Gluten Free Bisquick

Cut the mushrooms into small chunks. Heat 3 tablespoons of oil in a large skillet over medium-high heat until almost smoking hot. Add the mushrooms and cook for about 5 minutes or until they are browned and have released some liquid. Add a large pinch of salt and pepper and remove the mushrooms from the skillet and set aside.

Heat the remaining tablespoon of oil in the same pan, add the onions and cook until they soften and start to brown, about 2 minutes. Add the garlic and cook for another minute. Season with a little pinch of salt and pepper and stir to combine. Add the mushrooms, along with any juices that have accumulated, back into the pan, then add the soy sauce and rice wine. Cook, stirring until the liquid has evaporated. Add the vegetable broth and cook for 3 or 4 minutes to reduce the liquid to about half. Lower the heat to low, add the vegan sour cream and gluten free Bisquick. Heat through, stirring occasionally, until thickened to desired thickness. Serve over gluten-free pasta, rice sticks, steamed rice, or hash browns. Nutritional Information

Per Serving: 216 Calories; 15g Fat (65.2% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 632mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 3 Fat.