I was feeling pretty tired and then just plain under the weather today (is summer almost here yet?). That was why I was especially happy that Hubby was off and felt like trying a new recipe: Mushroom Stroganoff (Vegan). He found the recipe on onegreenplanet.com.
Here is the recipe:
- 8 ounces uncooked ribbon noodles
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 tablespoons whole wheat flour, divided
- 2 cups beefless beef broth or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 1 teaspoon tomato paste
- 1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1 tablespoon white wine vinegar
- 1/4 cup vegan sour cream (optional)
- 10 turns of fresh ground, black pepper
- 1/4 cup flat-leaf parsley, minced
- Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
- Drain and set aside.
- In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat.
- Add the flour and cook for 30 seconds, stirring constantly.
- Gradually add the broth, soy sauce, lemon juice, and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
- Add the mushrooms, thyme, sage, and salt. Stir to combine.
- Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
- Add the vinegar and simmer for 4 more minutes.
- Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes.
- Garnish with parsley.
Delicious and best of all, happy I didn’t have to cook. The only major change he made was using penne pasta.