{"id":6468,"date":"2018-03-13T19:46:14","date_gmt":"2018-03-13T23:46:14","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=6468"},"modified":"2018-03-16T16:43:14","modified_gmt":"2018-03-16T20:43:14","slug":"vegan-portobello-stroganoff","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2018\/03\/13\/vegan-portobello-stroganoff\/","title":{"rendered":"Vegetarian Portobello Stroganoff"},"content":{"rendered":"<p><label class=\"checkList__item\" title=\"8 ounces vegan sour cream (such as Tofutti(R))\"><span class=\"recipe-ingred_txt added\" data-id=\"27989\" data-nameid=\"27989\"><br \/>\n8 ounces sour cream<br \/>\n<\/span><\/label><label class=\"checkList__item\" title=\"1\/2 cup water\"><span class=\"recipe-ingred_txt added\" data-id=\"2496\" data-nameid=\"2496\">1\/2 cup water<\/span><br \/>\n<\/label><label class=\"checkList__item\" title=\"3 tablespoons dried minced onion\">3 tablespoons dried minced onion<br \/>\n<\/label><label class=\"checkList__item\" title=\"2 tablespoons all-purpose flour\">2 tablespoons all-purpose flour<br \/>\n<\/label><label class=\"checkList__item\" title=\"2 teaspoons vegan no-beef bouillon\">2 teaspoons veggie stock<br \/>\n<\/label><label class=\"checkList__item\" title=\"1\/4 teaspoon garlic powder\">1 teaspoon garlic clove minced<br \/>\n<\/label><label class=\"checkList__item\" title=\"1\/4 teaspoon dried basil\">1\/4 teaspoon dried basil<br \/>\n<\/label><label class=\"checkList__item\" title=\"1\/4 teaspoon ground black pepper\">1\/4 teaspoon ground black pepper<br \/>\n<\/label><label class=\"checkList__item\" title=\"1\/2 cup dry red wine\">1\/2 cup dry red wine<br \/>\n<\/label><label class=\"checkList__item\" title=\"1 tablespoon olive oil\">1 tablespoon olive oil<br \/>\n<\/label><label class=\"checkList__item\" title=\"2 tablespoons soy sauce\">2 tablespoons soy sauce<br \/>\n<\/label><label class=\"checkList__item\" title=\"1 tablespoon balsamic vinegar\">1 tablespoon balsamic vinegar<br \/>\n<\/label><label class=\"checkList__item\" title=\"2 cloves garlic, minced\">2 cloves garlic, minced<br \/>\n<\/label><label class=\"checkList__item\" title=\"2 large portobello mushroom caps, stems and gills removed\">2 large portobello mushroom caps, stems and gills removed<br \/>\n<\/label><label class=\"checkList__item\" title=\"cooking spray\">cooking spray<br \/>\n<\/label><label class=\"checkList__item\" title=\"1\/4 cup water, or as needed (optional)\">1\/4 cup water, or as needed (optional)<\/label><\/p>\n<ul id=\"lst_ingredients_2\" class=\"checklist dropdownwrapper list-ingredients-2\">\n<li><\/li>\n<li class=\"step\"><span class=\"recipe-directions__list--item\">Whisk sour cream, 1\/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.<\/span><\/li>\n<li class=\"step\"><span class=\"recipe-directions__list--item\">Preheat oven to 400 degrees F (200 degrees C).<\/span><\/li>\n<li class=\"step\"><span class=\"recipe-directions__list--item\">Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.<\/span><\/li>\n<li class=\"step\"><span class=\"recipe-directions__list--item\">Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.<\/span><\/li>\n<li class=\"step\"><span class=\"recipe-directions__list--item\">Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.<\/span><\/li>\n<li class=\"step\"><span class=\"recipe-directions__list--item\">Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.<\/span><\/li>\n<li class=\"step\"><span class=\"recipe-directions__list--item\">Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1\/4 cup water.<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>8 ounces sour cream 1\/2 cup water 3 tablespoons dried minced onion 2 tablespoons all-purpose flour 2 teaspoons veggie stock 1 teaspoon garlic clove minced 1\/4 teaspoon dried basil 1\/4 teaspoon ground black pepper 1\/2 cup dry red wine 1 &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2018\/03\/13\/vegan-portobello-stroganoff\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6468","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=6468"}],"version-history":[{"count":4,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6468\/revisions"}],"predecessor-version":[{"id":6493,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6468\/revisions\/6493"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=6468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=6468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=6468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}