Mushroom Stroganoff

Name: Mushroom Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: European, Eastern European
Ingredients: 2 tbsp (30 ml) olive oil; ½ yellow onion (, diced); 2 garlic cloves (, finely chopped); 1 lb (454 g) baby portobello mushrooms (, sliced); 1½ cups (355 ml) vegetable broth; 2 tsp (10 ml) soy sauce (or tamari); 1 tsp dried thyme; ½ cup (60 g) vegan sour cream ((store-bought or homemade)*See note); 2 tbsp (16 g) whole wheat flour; 1 lb (454 g) farfalle pasta, cooked; Salt and black pepper (, to taste); Fresh parsley (, chopped)

Instructions

Prep:15minCook:25min

The very definition of comfort food, this Mushroom Stroganoff is ideal for chilly winter nights when all you want is a big bowl of carbs to warm the cockles of your heart. Traditionally a Russian meal with beef in the starring role, we updated this nineteenth-century classic and gave it a plant-based twist. With tender, sautéed portobello mushrooms and a dairy-free cream sauce, our version packs all the delicious flavor of the original dish without the sky-high calorie count.From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017.

Updated at: Thu, 21 Nov 2024 11:51:10 GMT