• 0b0376138ee74d3727d33465b42ef6de

Mushroom Stroganoff

You can make this dish gluten-free if you use gluten-free pasta, gluten-free soy sauce and substitute the whole wheat flour with rice flour. If you want a soy-free version, swap out the soy sauce with sea salt to taste.

Prep
Cook
Serves 5people
Ingredients
8
oz uncooked ribbon noodles
1
tbsp olive oil
1
yellow onion, chopped
3
tbsp whole wheat flour, divided
2
cups beefless beef broth or vegetable broth
1
tbsp soy sauce
1
tsp lemon juice
1
tsp tomato paste
1 1/2
lb mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
1/2
tsp dried thyme
1/2
tsp dried sage
1/2
tsp salt
1
tbsp white wine vinegar
1/4
cup vegan sour cream (optional)
10
turns of fresh ground, black pepper
1/4
cup flat-leaf parsley, minced
Directions
1.
Cook the noodles per the direction on the package. Undercook them a bit because they will be cooked again once incorporated into the sauce.
2.
Drain and set aside.
3.
In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat.
4.
Add the flour and cook for 30 seconds, stirring constantly.
5.
Gradually add the broth, soy sauce, lemon juice, and tomato paste, while stirring at the same time. Stir until the mixture becomes thick and bubbly, about a minute.
6.
Add the mushrooms, thyme, sage, and salt. Stir to combine.
7.
Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
8.
Add the vinegar and simmer for 4 more minutes.
9.
Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes.
10.
Garnish with parsley.
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