By Judy’s Journey Hawaii
Mushroom Stroganoff
7 steps
Prep:30minCook:1h
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.
Updated at: Thu, 17 Aug 2023 11:34:12 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
24
High
Nutrition per serving
Calories388.5 kcal (19%)
Total Fat12.8 g (18%)
Carbs55 g (21%)
Sugars4.5 g (5%)
Protein14.7 g (29%)
Sodium196.1 mg (10%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
8 ozPasta
1 TbsExtra Virgin Olive Oil
use water or broth if oil free
1Shallot
large, minced
4cloves garlic
minced
8 ozmushrooms
cremini and shiitake
½ tspdried oregano
½ tspdried parsley
½ tspdried rosemary
crushed
½ tspthyme
¼ tspblack pepper
1 cupVegan Broth
no salt added
Cashew Cream
Instructions
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.
Notes
1 liked
2 disliked
Bland
Easy
Go-to
Moist
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