Mushroom Stroganoff
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 12 oz cremini mushroom, sliced (340 g)
- 3 cloves garlic
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 cup dry white wine (60 ml)
- 1/2 tablespoon vegan worcestershire (wizard has one)
- 1/4 cup flour (30 g)
- 2 cups vegetable broth (480 ml)
- 1 1/2 cups almond milk (360 ml)
- 8 oz fusilli pasta, uncooked (225 g)
- fresh parsley, chopped, for serving, garnish
Preparation
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
Add the mushrooms and cook until most of the juices have evaporated
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, until fragrant
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