Meatless Monday-Mushroom Stroganoff

...here is the next recipe I am trying (courtesy of [Link Removed])

Mushroom Stroganoff

“Truffle oil is the secret ingredient to making this meal taste more elegant and aromatic; a little bit makes a huge difference.”  

3 tablespoons olive oil
1/2 cup leeks, diced
2 garlic cloves, minced
1/2 pound baby bella mushrooms, chopped
1/2 pound cremini mushrooms, chopped
1/2 pound portabella mushroom caps, chopped
1 pound seitan, finely chopped (optional—or meat if you are not in meat free mode)
8 ounces sour cream (for vegans, Tofutti Sour Supreme is supposed to be the best)
8 ounces fusilli pasta, uncooked
1/2 cup chives, chopped
1/4 sherry
1/4 soy sauce
1 teaspoon rosemary, crushed
1 teaspoon pepper
1 teaspoon truffle oil

Directions:
In a skillet, heat olive oil, leeks and garlic on medium to high heat. Cook for about 5 minutes. Add all of the mushrooms, rosemary and pepper. Continue cooking until the mushrooms are soft.
Add seitan (if using), sour cream, sherry, soy sauce and uncooked pasta.  Cover and cook until noodles are tender, approximately 8 minutes, adding more liquid ingredients (sour cream, sherry and soy sauce), if needed.

Remove from heat and drizzle with truffle oil.

Serves 3-4

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