One Pot Mushroom Stroganoff

Here is another quick and easy recipe for my busy friends out there. You can whip this up in 15 minutes or less, and have a nice lunch or dinner for the family.

 

Ingredients:

1 onion, thinly sliced

1 clove garlic, minced

1 tablespoon olive oil

12 oz mushrooms, cut into quarters

4 cups vegetable broth

4 cups (10 oz) Fusilli pasta (DeCecco)

2 tablespoons nutritional yeast

1 teaspoon salt

1 tablespoons vegan sour cream (WayFare Dairy Free Sour Cream)

1 tablespoon fresh lemon juice

fresh parsley for garnish

 

Instructions:

Sauté onion in the olive oil until wilted, add garlic and mushrooms and continue to sauté for a few minutes. Add the vegetable broth, nutritional yeast and salt. Bring to a boil. Add the pasta. Reduce heat to a zimmer, cook for about 9-10 minutes, until pasta is tender. Reduce heat to low, add lemon juice and vegan sour cream. Stir until combined. Adjust seasoning, salt to taste. Garnish with fresh parsley.

Note:
If you do not have vegan sour cream, you can make a quick cashew cream (1/4 cup cashews blended with 1/4 up water), add sparingly to taste.
I also often add 1 teaspoon of vegan chicken-style seasoning to this dish. It is not necessary, but adds to the flavor combination.

Note:
If you like the look of browned mushrooms, brown the mushrooms in a little olive oil before adding the onions, then proceed with the recipe.

Gluten Free option:  Replace pasta with GF pasta.

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