Meatless Stroganoff

Photo: Emily Zager

Ingredients

2 tablespoons Vegetable Oil

1/2 pound mushrooms, sliced

2 garlic cloves

1/2 cup dry sherry – I used some sherry and then also used some red

1 cup Vegetable or Chicken Broth

10 oz can of cream of mushroom soup (I snuck this in – he didn’t notice.)

4 oz stuffing mix (I used 6 oz)

1 1/4 cups walnut pieces

3 eggs

2 tablespoons mayonnaise

1 tablespoon soy sauce

1 tablespoon parsley

1 cup sour cream

1 teaspoon horseradish

Rice, pasta, or egg noodles

Preparation

In large saucepan, heat oil over medium heat. Add mushrooms and garlic and cook, stirring occasionally, until mushrooms turn limp, 2-3 minutes. Reduce h eat med/low add sherry, broth, and mushroom soup. Cover and simmer 5 minutes.

Meanwhile, in food processor, combine stuffing and walnuts. Pulse quickly on and off, until nuts are ground but not over processed.

In med bowl beat eggs lightly. Add ground walnut mixture, mayo, soy sauce, and parsley and blend well. With hands form 1 inch nut balls. Drop into sauce, cover and simmer 10 minutes.

Before serving, stir in sour cream and horseradish into sauce, heat but don’t boil.

Serve over rice, pasta, or egg noodles.