Creamy Mushroom Stroganoff
Cook and Prep Time: 30-40 minutes
Serves: 3-4 people
You Need
• 16 oz. Your Favorite Legume-Based Pasta
• 16 oz. Shitake Mushrooms, sliced
• ½ cup Dry White Wine (optional)
• 1 Yellow Onion, diced
• Salt, to taste
• Black pepper, to taste
• Olive Oil or Vegetable Stock, for sautéing
• ½ cup Cashews, soaked overnight
• 1 cup Oat Milk (or other non-dairy milk)
• 1 tbsp. Garlic Powder
• 1 tbsp. Smoked Paprika
• 2 tbsp. Tamari
• 2 tbsp. Dijon Mustard
• 1 tbsp. Apple Cider Vinegar or ½ Lemon, juiced
• Fresh Parsley, for garnish
• 1 tbsp. Nutritional Yeast, for garnish
DIRECTIONS
- Rinse and chop the produce accordingly. Cook your pasta according to package instructions.
- Add 1 tbsp. of olive oil to a large skillet, and set it to medium heat. Add garlic and onion. Cook for 4-5 minutes, until onion is translucent. Then, white wine, about 1/3 cup vegetable stock, and dry white wine.
- Meanwhile, add mushrooms to a second pan set to medium heat. Add 1 tsp of olive oil, and cook until mushrooms have released their liquid and has evaporated, about 10 minutes. About 5 minutes in, take a second pot or pan, and press the mushrooms down. Then, remove from heat until Step 5. Also, remove ¼ of the mushrooms and place them in a bowl for garnish.
- Make the cashew cream sauce. To a blender, add cashews, 1 tbsp. tamari, garlic powder, Dijon mustard, paprika, nutritional yeast, and apple cider vinegar. Season with salt and pepper. Pulse until smooth.
- Add the cashew sauce and the garlic & onions, to the pan with the mushrooms, the pan back to medium heat. Toss to combine and warmed through, 1-2 minutes.
- Add pasta to your pan and toss to combine. Garnish with fresh parsley and remaining mushrooms. Enjoy!