Easy Mushroom Stroganoff
Easy Mushroom Stroganoff
Calories 760
Fat: 39 grams
Carbohydrate: 85 grams
Fiber: 3 grams
Protein: 11 grams
Allergens: wheat, gluten, tree nuts
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 12 oz cremini mushroom, sliced
- 3 cloves garlic
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- ½ teaspoon salt
- ¼ cup dry white wine
- ½ tablespoon vegan Worcestershire
- ¼ cup flour
- 2 cups vegetable broth
- 1 ½ cups almond milk
- 8 oz fusilli pasta, uncooked (you can use gluten free noodles)
- fresh parsley, chopped, for serving as a garnish
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. After a couple minutes add the onion and cook for 3-4 minutes, until semi-translucent.
- Add the mushrooms and cook them down.
- With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
- Cook for 2-3 minutes then add the white wine and vegan Worcestershire sauce and stir until incorporated.
- Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
- Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
- Serve immediately, garnished with parsley.
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