dairy freeveganvegetariandinnerlunchmealeuropean

Mushroom Stroganoff

Name: Mushroom Stroganoff
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 1 medium yellow onion, diced; 12 oz cremini mushroom, sliced; 3 cloves garlic; ½ teaspoon dried thyme; ¼ teaspoon pepper; ½ teaspoon salt; ¼ cup dry white wine; ½ tablespoon vegan worcestershire; ¼ cup flour; 2 cups vegetable broth; 1 ½ cups almond milk; 8 oz fusilli pasta, uncooked; fresh parsley, chopped, for serving, garnish

By Tasty40 min4 servings

This hearty mushroom stroganoff is loaded with tender mushrooms, tangy sour cream, and savory spices. It's a perfect meatless dinner option that will satisfy even the pickiest of eaters!

Instructions

1
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.
2
Add the mushrooms and cook until most of the juices have evaporated.
3
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.
4
Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
5
Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
6
Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
7
Serve immediately, garnished with parsley.
8
Enjoy!