Mushroom Stroganoff

When I went plant based and gave up animal protein, I also gave up some of my favorite dishes. Beef Stroganoff was one of my favorites. This Mushroom Stroganoff is a wonderful plant based substitution. This is a great low sodium option. To reduce potassium use mushroom with lower as using all shiitake, however keep in mind this is higher in phosphorus.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook pasta as directed on packaging

Step 2

Heat oil in a pan, once heated add shallot and garlic. Cook for about a minute, then add mushrooms. Saute for 3 to 5 minutes.

Step 3

Pour in ¼ cup of Marsala wine, and let the liquid cook down.

Step 4

While the mushrooms are cooking in the marsala, add all ingredients for the cream sauce to a blender, and blend on high until smooth.

Step 5

Once the Marsala has cooked off, stir in the spices, let cook for a minute, then add in the broth.

Step 6

Bring to a boil, and let simmer for 10 minutes.

Step 7

Finish off by stirring in the cashew cream and toss in the pasta.