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.



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



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.

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.

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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