Mushroom Stroganoff
Today I'm excited to explore a vegan alternative to a heavyweight Russian dish. Let's enjoy a delicious mushroom stroganoff at home!
Ingredients
- 1 Tbsp olive oil
- 2 cups Cremini mushrooms sliced
- 1 white onion medium, sliced
- 1 clove garlic crushed
- 1 tsp thyme
- 1 Tbsp flour use GF 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
- a handful of chives for garnish
- 2 cups cooked pasta
Instructions
- Heat a skillet on medium heat. Add 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 to evaporate.
- Add the flour and mix to incorporate. When the mixture begins to thicken, add the coconut milk and broth. Stir to combine.
- Bring to a simmer. Let it cook for about a minute until it gets thicker.
- Garnish with chives.
- Serve on freshly cooked pasta. Enjoy!
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