Ingredients
1 tbsp oil
2 tsp dried dill
1/2 tsp grains of paradise (or substitute black pepper)
1 tsp mustard powder
2 tsp fennel seeds (ground or crushed)
1/2 tsp garlic powder
salt and pepper, to taste
1 cup onion
8 oz fresh Maitake mushrooms
1 lb Beyond Burger
Corn starch
2 cups water
Egg Noodles
Sour Cream
At least an hour before cooking, combine spices, and rub liberally on shredded Maitake mushrooms. Place in a large bowl, cover and let sit for at least an hour. Mushrooms will take on even more flavor if allowed to sit over night.
Heat oil over medium high heat, and brown onions, approx. 4 minutes. Add Maitake mushrooms, and cook until browned, and all liquid has evaporated, approximately 10 minutes.
Add Beyond Burger, and cook until browned, an additional 5-6 minutes.
Add water. Mix corn starch with 1/4 cup or so of water. Add very slowly to stroganoff until gravy takes on desired consistency.
Serve over egg noodles, and garnish with sour cream, salt, and pepper.
The Vegan Trough 