Mushroom Stroganoff

SERVINGS – 4
COOKS IN – <30 minutes

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 340g mushroom, sliced
  • 3 cloves garlic
  • ½ teaspoon dried thyme
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • ¼ cup dry white wine (60mL)
  • ½ tablespoon Worcestershire Sauce
  • ¼ cup flour (30g)
  • 2 cups vegetable broth (480mL)
  • 1 ½ cups almond milk (360mL)
  • 225g fusilli pasta, uncooked
  • fresh parsley, chopped, for serving, garnish

METHOD

  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion, and cook for 3-4 minutes, until semi-translucent.
  2. Add the mushrooms and cook until most of the juices have evaporated.
  3. With your spoon, make a space in the centre of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
  4. Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
  5. Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
  6. Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
  7. Serve immediately, garnished with parsley.

Courtesy of Rachel Gaewski, Tasty Team – https://tasty.co/recipe/mushroom-stroganoff

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