Meatless Stroganoff
By: Emily Riedemann
Published: Sunday, November 21, 2010 - 8:01pm

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

1 In large saucepan, heat oil over medium heat. Add mushrooms and garlic and cook, stirring occasionally, until mushrooms turn limp, 2-3 minutes. Reduce heat med/low add sherry, broth, and mushroom soup. Cover and simmer 5 minutes. 2 Meanwhile, in food processor, combine stuffing and walnuts. Pulse quickly on and off, until nuts are ground but not over processed. 3 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. 4 Before serving, stir in sour cream and horseradish into sauce, heat but don’t boil. 5 Serve over rice, pasta, or egg noodles.