Meatless Mushroom Stroganoff

A surprisingly authentic-tasting meatless stroganoff. It's everything a stroganoff should be--creamy, full of mushroom flavor, and hearty--but without the meat. Tasting is believing! Serve over rice or egg noodles.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 493 Calories

Ingredients

• 1 cup sour cream
• 2 large eggs
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon soy sauce
• ½ pound fresh mushrooms, sliced
• 1 cup vegetable broth
• ½ cup dry sherry
• 2 tablespoons mayonnaise
• 1 tablespoon prepared horseradish
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 ¼ cups walnut pieces
• ½ (8 ounce) package dry bread stuffing mix

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are limp, 2 to 3 minutes. Reduce heat to medium-low and add condensed soup, broth, and sherry. Cover and let simmer for 5 minutes.

Step 2

Meanwhile, combine walnuts and stuffing mix in the bowl of a food processor. Process, pulsing machine quickly on and off, until nuts are ground. Do not overprocess.

Step 3

Beat eggs lightly in a medium bowl. Add ground walnut mixture, mayonnaise, soy sauce, and parsley; blend well. Use your hands to form the mixture into meatballs, about 1 inch in diameter. Drop meatballs into the simmering mushroom sauce, cover, and simmer until cooked through, about 10 minutes.

Step 4

Just before serving, stir sour cream and horseradish. Heat through, but do not boil.