Vegan Portobello and Porcini Mushroom Stroganoff
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iu6RfnXbPkNWMDky02ktW_isuWk5tGcnRhpioY_zgPhfeiSLXPtPEvNYm4EcndYGLyFuZuPh6caBM57h2wjI-BAp1KB3tgQu80pLaghpFT65tQJa4e67BGaGFtSH_Xcf4m5j29BpcrY/s640/IMG_4593f.jpg)
One of the difficulties when I first started going with a plant based diet was finding dishes that provided a "satisfying" meal. I could eat a pile of rice, veggies and beans and still feel completely dis-satisfied with what I ate. On the other hand it's easy to fool yourself into thinking being "plant based" means you're free to eat all the oreo cookies you desire without consequence. I found the keys for me were texture and dietary fat. I saw this recipe in the forks over knives cookbook and it sounded pretty delicious. The dried porcinis had a "beefy" smell and mushrooms tend to have a good mouth chewy texture (I used abalone mushrooms to great textural effect) and the use of a tofu "sour cream" gave the dish a good richness. So it checked all the boxes for good potential. Here are the ingredients, pretty simple: shallots, dry white wine, garlic, some eggless pasta (well they say they may have trace amounts of egg but it wa