Creamy Shiitake Mushroom Stroganoff
Ingredients
- 1 tbs of olive oil
- 2 cloves of garlic
- 1 cup chopped yellow onion
- 3 cups of chopped shiitake mushrooms
- 1 cup vegetable stock (or filtered water)
- 1 tbs of curly parsley (or sub with thyme)
- 1/2 cup of vegan sour cream (we used @followyourheart)
- 2 tsp soy sauce
- 1 tsp fresh squeezed lemon juice
- 1 tsp garlic powder
- 1/2 tsp of pink himalayan salt
- 3/4 tsp of black pepper
- 1/4 tsp of paprika
- 4 tsp of all-purpose flour
- 1/2 cup of filtered water
- 1 package of farfalle pasta
Preparation
In a medium sized pot on medium heat, add olive oil, garlic, and onion, and cook until fragrant, about 3 to 4 minutes.
Next, add mushrooms and cook for another 3 to 4 minutes. Then, pour in vegetable stock and parsley, cover, and cook for about 10 minutes.
Remove the lid and add sour cream, soy sauce, lemon juice, and seasoning. Stir until the sour cream is well combined with the stock and cook for 5 minutes.
In a large pot, cook the pasta and set aside when finished.
Combine water and flour, and stir until there are no chunks of flour in the water.
While stirring the stock, add the flour water little by little, and then allow it to thicken.
Pour the sauce on the pasta and garnish with parsley and fresh cracked black pepper.