Vegan Mushroom Stroganoff
Recipe courtesy of the Mushroom Council.
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 all-purpose flour
2 tablespoons white wine
1 tablespoon tomato paste
2/3 cup plain soy milk
4 cups whole wheat fettuccine
1 tablespoon chopped fresh parsley
- Cook the fettuccine as package directs, drain.
- Meanwhile, heat the oil in a large skillet over medium heat and cook onions 2 minutes or until translucent. Add the garlic and cook 30 seconds longer. Add the mushrooms, reduce heat to medium low and cook, stirring occasionally 5 to 6 minutes or until they release their juices.
- Sprinkle flour over the mushroom mixture and stir to combine. Add wine, tomato paste and soy milk Cook stirring until thickened.
- Toss with the fettuccine and sprinkle parsley over all.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 230; Total Fat: 4g; Cholesterol: 39mg; Total Carbs: 39g; Fiber: 3g; Sugar: 4g; Protein: 9g; Sodium: 55mg.
Recipe and photograph courtesy of the Mushroom Council.