Creamy Mushroom and Beyond Beef Stroganoff

This was so rich and comforting. Definitely worth the effort!

Honest feedback appreciated if you end up trying it 🙂

Start about a cup of dried porcini mushroom soaking in hot water (enough water to cover). Once mushrooms are soft, give them a rough chop and reserve the mushroom liquid.)
Cashew cream**
1 bag beyond beef frozen crumbles, fried until browned and a bit crispy. (we cook this separately and add in later so they don’t completely soften in the sauce.)

3-4 shallots, diced
2 packs cremini mushrooms, sliced
4 cloves of garlic, minced
Rosemary and thyme, minced, about a tablespoon of each
Bay leaf or two
Soy sauce
¼ tsp paprika
Cognac (~⅓ cup)
White wine (~⅓ cup)
3-4 tbsp flour
Vegan butter
Dijon mustard
3 cups broth (No-Beef Better than Bouillon)
Pasta of choice – I like mafaldine for this but really anything would work
Chive, parsley, and/or sliced gherkins for garnish

1. Start a big pot of salted water boiling for your pasta. (We want the sauce finished and simmering before the pasta finishes.)
2. Start mushrooms on a med-high sauté with a small bit of olive oil in a large deep pan or braiser. Salt lightly and let them sweat out, and once their water has mostly evaporated and you start to see some browning on them, add a bit of vegan butter, the diced shallots, and porcini. Continue sautéing until the shallots are translucent, fragrant, and the mushrooms have browned more and a fond is forming. 
3. Add in the garlic, rosemary, thyme, and paprika. Sauté another minute until fragrant. Add a splash of soy sauce and let cook for a minute while stirring until it smells a bit toasty. 
4. Add a couple more tablespoons of vegan butter, and then add 3-4 tablespoons of flour. Keep mixing and let cook for another ~2 min.
5. You should have a good looking fond on the bottom of your pan at this point. Turn off the flame(!) and add in a healthy splash of cognac and white wine. Turn the heat back up to high and let reduce and cook off until evaporated. 
6. Add in the porcini mushroom broth and 2 cups of the no-beef broth (to start). Add the beyond crumbles and bay leaf. Bring to a boil and then reduce to a simmer. It should start to slightly thicken. 
7. Add the cashew cream until desired creaminess level is achieved. You can add a bit more no-beef broth and cashew cream in small portions to balance out to your preferences. Add about a teaspoon and a half of dijon mustard. Taste for salt, pepper, and tanginess (dijon). Adjust as needed. Let simmer for 10-15 minutes, it should continue to thicken slightly.
8. When pasta is al dente, strain and reserve a little pasta water. To a separate pan add a couple cups of your stroganoff sauce and bring back up to med-high heat. Add in pasta and cook for a few more minutes, tossing to mix. Add more cashew cream to thicken or pasta water to thin, to your preference. Taste one more time for salt and pepper. 
9. Plate and top with fresh parsley and chives. Sliced gherkins are a traditional garnish but optional. 
10. Enjoy! 

** Cashew cream: ~4 fat garlic cloves, smashed, 1 large yellow onion, rough chopped, raw cashew pieces (½ to ¾ cup): simmer on low heat in a generous amount of EVOO and butter. About 10-15 min. Once softened and translucent but not browned, add everything to a high powered blender. Blend with ~2 cups water, 2 tsp Better than Bouillon no-chicken broth, 1 tbsp white miso paste, juice from one lemon, 2-3 tbsp. nooch. Add water or more cashews until a thick cream consistency is achieved.