Mushroom Stroganoff

Mushroom Stroganoff

Ingredients:
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1 cup vegetable broth
  • 1 cup unsweetened plant-based milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/4 cup chopped fresh parsley
Instructions:

  • Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  • Add the mushrooms to the skillet and cook until browned, about 10 minutes. Season with salt and pepper.
  • Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly.
  • Gradually whisk in the vegetable broth and plant-based milk. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
  • Stir in the Dijon mustard and paprika. Season with salt and pepper to taste.
  • Serve immediately over cooked pasta or rice, garnished with parsley.
Tips:

  • For a richer flavor, use a combination of cremini, portobello, and shiitake mushrooms.
  • If you don't have Dijon mustard, you can substitute another type of mustard, such as yellow mustard or whole grain mustard.
  • If you don't have paprika, you can substitute another type of ground spice, such as chili powder or cumin.
  • Serve with a side of your favorite vegetables, such as broccoli, carrots, or green beans.





Back to blog