Heavily modified version of this beef stroganoff recipe. Not using any beef bc it's not worth the effort. Also no dairy
> Start making pasta. Egg noodles are good for this
> Heat dutch oven pot
> Wash mushrooms. 16 oz, or 2 small packages
> Add to pot. No need to dry them. No need for oil. Cook 10-15 min. They should turn brown and smell good. Stuff may stick to the bottom of the pot for a bit but when water comes out of the mushrooms it will pick up the stuff
> Add plant butter. 2-4 Tablespoons/Tbsp/T
> Add diced onion. Cook until soft
> Add diced garlic clove. Cook 30 sec. Don't burn
> Add 1 Tbsp flour. Stir for 2 min
> Add 1 cup beef broth
> Add 1/2 cup soy milk. If using real milk, reduce before adding so we don't cook the milk too hard
> Reduce
> Temper some tofu sour cream. Put 1-2 Tablespoons of sour cream into a bowl. Slowly add some of the sauce into it and stir quickly. If you don't do this the sour cream will cook too fast and separate. Idk if it's necessary for fake sour cream tho
> Add the tempered sour cream
> Season. 1 Tbsp mustard. 1/2 tsp salt. 1/4 tsp pepper
> Reduce
> Add cooked pasta to the sauce