Mushroom Stroganoff

 

This recipe is so quick! It is much faster than the version I used to make, uses much less ingredients, and tastes amazing. Be sure to use rotini or fettucini noodles, because the wide twirly noodles all have eggs in them, unless you get lucky enough to find some. I didn't today, but I may in the future. On to the recipe...

Mushroom Stroganoff

serves 4-6

2 tsp oil
1 large onion, diced
2 pkgs mushrooms, any kind you like, about 16 oz
2 cloves garlic, minced
1/2 cup whole wheat flour
1 cup soy milk (you can use any vegan milk kind you like)
1/4 cup water
2 tbsp balsamic vinegar
1 tsp vegan worchestershire sauce (Annie's makes a good kind, or you can use use soy sauce)
2 tbsp nutritional yeast
1/8 tsp thyme
1 pkg (12-16 oz) rotini or fettucini pasta, cooked

Bring a large pot of salted water to a boil, and cook noodles as directed on package.
Meanwhile, Saute the onion in the oil over medium high heat for 3 minutes. Add the mushrooms and garlic, and cook for 4 minutes covered, then 4 minutes uncovered, until the juices are released. Stir in the flour, coating the mushrooms, and cook for 1 minute. Pour in the milk, water, vinegar, worchestershire/soy sauce, and stir well. Cook for 3 minutes, until it bubbles and thickens. Sprinkle on the nutritional yeast ans thyme, let cook 1 more minute to combine flavors. Serve over noodles.

If you try it, let me know what you think!