Vegan Mushroom Stroganoff

• From: Mushroom Council

Ingredients

• 2 oz olive oil

• 4 oz diced onion

• 1 oz minced garlic

• 3 lbs button mushrooms, sliced

• 1 lb cremini mushrooms, roughly chopped

• 2 oz white wine

• 2 oz tomato paste

• 3 3/4 cups plain soy milk

• 4 oz all-purpose flour

• 2 lbs whole wheat fettuccine

• 1/2 oz chopped fresh parsley

Soy milk stands in for the usual heavy cream to make the classic stroganoff vegan and light, without sacrificing flavor.

Directions

• Heat the oil in a large rondo and sauté the onions until translucent. Add the garlic and sauté for 2 more minutes. Add the sliced button mushrooms and sauté until the juices are released. Strain the mushrooms, reserving the liquid. Sauté the cremini mushrooms until the juices are released. Strain the creminis, reserving the liquid.
• In a separate pan, heat both mushroom liquids with the wine and tomato paste until almost boiling. Mix 1 cup of the soy milk with the flour to make a slurry. Stir the remaining 2 ¾ cups soy milk into the mushroom liquid. When it simmers, whisk in the slurry until smooth. Add both kinds of mushrooms into the sauce and adjust seasoning with salt and pepper.
• Toss the mushroom sauce with the fettuccine. Serve 6-ounce portions, garnishing with fresh parsley.
• Note: This is for about 3 ½ ounces of sauce to 2 ½ ounces of noodles. Peas are a colorful addition too.