I've been eating way more mushroom-based entrees these days in my effort to work them in. It helps that Paul, who is trying to eat more vegan meals, also loves mushrooms. I made this Mushroom Stroganoff Pasta for dinner one night this week, and it's so easy and delicious that I just had to share the recipe.
Vegan Mushroom Stroganoff
Yields 4 servings
8 oz. whole wheat or gluten-free pasta (I used ww fettuccine, but spiral pasta would also be nice)
2 Tbsp. vegan butter
1/2 onion, chopped
2 cloves garlic, minced
16 oz. white button mushrooms, sliced
1 cup vegetable broth
3 Tbsp. flour
12 oz. vegan sour cream (that's one whole tub of Tofutti sour cream)
Sea salt and black pepper, to taste
Parsley, for garnish
Boil the pasta according to package directions.
While the pasta is boiling, melt the butter in a skillet. Add the onions and saute for about 2-3 minutes or until they begin to soften. Add garlic and saute another minute, stirring constantly. Add the mushrooms and saute for about 10 minutes or until mushrooms are soft.
Transfer the cooked vegetables to a bowl and set aside. Pour the veggie broth into the skillet and bring to a boil. Whisk in the flour, one tablespoon at a time until it forms a gravy. Add the sour cream and stir to combine. Add the mushrooms back in and heat through.
Stir the mushroom sauce into the cooked pasta and serve. Taste for salt and add as much as you think it needs (this will vary depending on how salty your veggie broth is). Season with black pepper to taste. Garnish with fresh parsley.