Vegan Mushroom Stroganoff

Yield: 4 (1 cup) servings

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 8 ounces button mushrooms, sliced
• 4 ounces cremini mushrooms, roughly chopped
• 1 tablespoon flour
• 2 tablespoons white wine
• 1 tablespoon tomato paste
• 2/3 cup plain soymilk
• 4 ounces whole wheat fettuccine
• 1 tablespoon chopped fresh parsley

Instructions

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.

Attribution

Recipe and photo used with permission from: The Mushroom Council
Recipe courtesy of the Mushroom Council and inspired by University of New Hampshire Dining Services