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Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff



  1. Cook the fettuccine as package directs, drain.
  2. Meanwhile, heat the oil in a large skillet over medium heat and cook onions 2 minutes or until translucent.
  3. Add the garlic and 30 seconds longer.
  4. Add the mushrooms, reduce heat to medium low and cook, stirring occasionally 5 to 6 minutes or until they release their juices.
  5. Sprinkle flour over the mushroom mixture and stir to combine.
  6. Add wine, tomato paste and soymilk. Cook, stirring until thickened.
  7. Toss with the fettuccine and sprinkle parsley over all.

Yield: 4 servings

Serving size: 1 cup

Recipe courtesy of the Mushroom Council and inspired by University of New Hampshire Dining Services, Durham, New Hampshire.

Recipe and photo credit:


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