"After the fall of Imperial Russia, the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as U.S. servicemen stationed in pre-Communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s."No matter how it got here, stroganoff was here to stay. People still love this creamy mushroom dish, so I figured I had to include it in my new cookbook project veganizing retro recipes. But rather than substitute a vegan beef for the cow beef, I decided to make Portabella Mushroom Stroganoff:
The sauce is made with white button mushrooms, just like in the beef version. And portabella strips stand in for the beef strips. So this is one mushroom-y dish. I served mine with sauteed chard seasoned with soy sauce, mirin, and olive oil.