Mushroom Stroganoff
A creamy vegan take on the Russian classic: button mushrooms simmered with garlic, thyme and white wine in a rich coconut milk sauce. Ready in 45 minutes and served over freshly cooked pasta.
Ingredients
- 2 cups button mushrooms sliced
- 2 cups pasta
- 1 Tbsp olive oil
- 1 onion medium, sliced
- 1 clove garlic crushed
- 1 tsp thyme
- 1 Tbsp flour use gluten-free if needed
- 1 cup veggie broth or water
- 1 cup coconut milk
- ½ tsp ground cumin
- ¼ cup dry white wine
- salt and pepper to taste
- chives a handful, for garnish
Instructions
- Cook the pasta according to the instructions on the package, boiling for 10-11 minutes.
- Heat a skillet over medium heat and add the olive oil.
- Add the mushrooms and cook for about 5 minutes, stirring occasionally.
- Add the garlic and onion and cook, stirring, for 5 more minutes.
- Add the dry white wine and thyme. Let it simmer for about 4 minutes, until the wine evaporates.
- Add the flour and stir to incorporate. When the mixture begins to thicken, pour in the coconut milk and the broth. Stir to combine.
- Bring to a simmer and let it cook for about a minute, until the sauce gets thicker.
- Garnish with chives.
- Serve over freshly cooked pasta. Enjoy!
Notes
The coconut milk sauce thickens as it cools, so reheat it gently with a splash of veggie broth to loosen it back up. To make the dish gluten-free, use a gluten-free flour and gluten-free pasta.