Mushroom Stroganoff

This recipe is based off of Tasty Mushroom Stroganoff. I found is a good secondary main dish for Thanksgiving or Christmas meals for your vegan/vegetarian family members. Everyone will enjoy this dish, so it can be increased in volume for larger gatherings. It is a simple weeknight meal that is great for 1-2 people who might like some leftovers as well.

Serving size: 4-6 servings (if using 16 oz of mushrooms, you will get about 6 cups of stroganoff)

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic
• 12-16 oz cremini mushroom, sliced
• ½ teaspoon dried thyme (optional)
• ¼ teaspoon pepper
• ½ teaspoon salt (or more, to taste)
• ¼ cup white wine
• ½ tablespoon (vegan) Worcestershire
• ¼ cup flour
• 2 cups vegetable broth
• 1 ½ cups almond milk, or regular milk
• 8 oz fusilli or bow tie pasta, uncooked

1. Use 1 tablespoon olive oil in a large pan over medium heat to cook the onion. Cook for 1-2 minutes, then throw in the garlic. Cook another minute.
2. Add the mushrooms and cook for 5 minutes, stirring occasionally.
3. Add 1 tablespoon of olive oil, the salt, pepper and thyme. Stir.
4. Add the wine and Worcestershire, stir until well-mixed.
5. Stir in the flour, until well-mixed.
6. Pour in the broth, milk, and pasta. Bring to a boil over medium-high heat. Cover. Stir often. Allow to cook for 10-15 minutes. The resulting sauce will be creamy.

The white wine can be exchanged for more vegetable broth as needed.