Vegan Mushroom Stroganoff
Courtesy of Mushroom Council 4 Servings • 10 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 2 Tbsp. olive oil |
| 1 small onion, chopped |
| 1 clove garlic, minced |
| 8 oz. button mushrooms, sliced |
| 4 oz. cremini mushrooms, roughly chopped |
| 1 Tbsp. flour |
| 2 Tbsp. white wine |
| 1 Tbsp. tomato paste |
| 2/3 c. plain soymilk |
| 4 c. whole wheat fettuccine |
| 1 Tbsp. chopped fresh parsley |
Directions:
1. Cook the fettuccine as pkg. directs, drain.
2. Meanwhile, heat the oil in a large skillet over medium heat and cook onions 2 min. or until translucent. Add the garlic and cook 30 seconds longer. Add the mushrooms, reduce heat to medium low and cook, stirring occasionally 5-6 min. or until they release their juices.
3. Sprinkle flour over the mushroom mixture and stir to combine. Add wine, tomato paste and soymilk. Cook stirring until thickened.
4. Toss with the fettuccine and sprinkle parsley over all.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
Nutrition:
Calories: 230; Total Fat: 4g; Cholesterol: 39mg; Total Carbs: 39g; Fiber: 3g; Sugar: 4g; Protein: 9g; Sodium: 55mg;