Creamy Mushroom Noodles - Mushroom Stroganoff

I used to make homemade beef-mushroom  stroganoff on a fairly regular basis. It was a favorite around here, and still is with the meat, dairy lovers. Since I love the creamy mushroom sauce, I decided to try coming up with a vegan version and was extremely happy with my results!

This is a pretty simple raw dish really, but very tasty! The sauce after a warm marinating period, becomes like a creamy mushroom soup! You could easily just make the sauce and add more water, the mushrooms and onions and let it marinade for a raw creamy mushroom soup! And you could easily substitute the hemp for soaked cashews, and this sauce would be great over a quinoa or brown rice pasta or kelp noodles. This serves 2, or one really hungry person!

Sauce:
1/4 cup hemp seeds (alternately you could used soaked cashews)
1/4 cup tamari
2 garlic cloves
1 tbsp balsamic vinegar
2 tbsp tahini (optional)
2 tbsp water
Sprinkle of cracked pepper

Noodles:
2 large zucchinis
1/8 cup diced red onion
10 button mushrooms

Add all of the sauce ingredients to your blender and puree till smooth and creamy. It should be a bit thick. Slice mushrooms and dice onion and toss them in a bowl with the sauce while you make the "noodles" to start the flavors combining. Use a spiralizor or mandolin and julienne the zuchinni in long narrow strips like spaghetti. Toss noodles into the bowl and mix together. Now, you could eat this just as is, it's already delicious! But it gets even better if you let it marinate for a while. I made mine early and let it marinate in the dehydrator at 105 degrees for about two hours. You can just take it out and eat it at any time after an hour! It's warm but still raw since nothing was heated above 115 degrees! Just like in cooking, the veggies shrink and it makes more liquid which tastes like cream of mushroom soup!

Now, if you don't have a dehydrator, you can still marinate it without the heat. Just put it in the fridge for at least an hour, then gently warm it on the stove top prior to eating. If you have a toaster oven with really low settings, you can marinade it in there in a glass bowl, set at 100 degrees. You do not want to go over 115 degrees.

Photos: Top - Left overs! I ate had some left over so I stored it in the refrigerator and ate it the next day. Middle - Just after mixing and assembling all ingredients. Bottom Left - after marinating in the dehydrator for about two hours. Bottom right - close up of left overs. (click images for a closer look!)