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Vegan Mushroom Stroganoff
“The rich mushroom sauce in this vegan version of classic beef stroganoff gets thick and creamy thanks to vegan sour cream.”
8 ounces whole-wheat pasta, such as fusilli
3 tablespoons extra-virgin olive oil
⅔ cup chopped onion
3 cloves garlic, minced
1 pound mushrooms, sliced
2 tablespoons all-purpose flour
½ cup dry white wine
1½ cups low-sodium vegetable broth
1 tablespoon Dijon mustard
½ cup vegan sour cream
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon chopped fresh parsley, for garnish
1Cook pasta according to package directions.
2Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook until fragrant and starting to soften, about 2 minutes. Add garlic and mushrooms and continue cooking, stirring frequently, until the mushrooms release their liquid, 5 to 7 minutes.
3Stir in flour and cook, stirring, until it is well absorbed, about one minute. Add wine, broth and mustard; stir and scrape up any browned bits. Reduce heat to medium and continue to cook, gently stirring, until the sauce thickens, 3 to 5 minutes. Remove from heat. Stir in sour cream, salt and pepper.
4Drain the pasta and add to the sauce, tossing it all together. Sprinkle with parsley, if desired.