The Vegan Mushroom Stroganoff will please everyone !
Mushroom Stroganoff is rich and creamy weeknight or weekend comfort food! This Vegan Mushroom Stroganoff pasta dish is ready in no time and is packed with delicious hearty mushrooms!
This vegan stroganoff that’s nothing short of delicious…and so comforting too. Promise, you will not miss the meat, but you will be asking for seconds.
If you love pasta recipe, you can also try these other delicious recipes
Mushrooms can become slimy and develop brown spots within just a few days. Lots of theories seem to exist about the best way to store mushrooms: in a paper bag, wrapped in damp paper towels, in a sealed container.
Surprisingly, the best way to store mushrooms is in their original packaging. You just put the mushrooms directly in the fridge still in their wrapped container.
There are various types of mushrooms that can be eaten and enjoyed like the common button mushrooms, the healthy shiitake, oyster mushrooms or the popular Kashmiri guchchi.
Most varieties are low in calories, full of Vitamin D and packed with healthy antioxidants.
A study conducted by the Department of Nutrition Science at the University of Buffalo shows that eating mushrooms regularly can have beneficial effects on weight management and immune function. It can also be useful in regulating glucose levels.
Although considered a vegetable, mushrooms are neither a plant nor animal food. They are a type of fungus that contains a substance called ergosterol, similar in structure to cholesterol in animals. Ergosterol can be transformed into vitamin D with exposure to ultraviolet light. Mushrooms vary in appearance with more than 10,000 known types, but generally they are distinguished by a stem, fleshy rounded cap, and gills underneath the cap. China and the U.S. are among the top five producers of mushrooms worldwide.
- B vitamin(B2, B3, folate, B5)
- Vitamin D
Vegan Mushroom Stroganoff
This Vegan Mushroom Stroganoff pasta dish is ready in no time and is packed with delicious hearty mushrooms!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: main dish
- Cuisine: internationnal
- 1 pound linguini
- 3 tbsp olive oil divided
- 1 onion thinly sliced
- 4 cloves garlic minced
- 1 pound baby bella mushrooms
- 1/2 cup dry white wine
- 1 1/2 cups vegetable stock
- 1 tbsp Worcestershire sauce
- 3 tbsp flour
- 3 small sprigs of fresh thyme
- 1/2 cup plant-base yogurt
- Salt and black pepper to taste
- Cook pasta al dente in boiling, salted water according to package instructions.
- Add 1 tbsp olive oil in a large sauté pan over medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons of olive oil, garlic and mushrooms, and stir to combine. Continue cooking for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 5 minutes.
- Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan with the mushroom, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes.
- Add the yogurt and mix evenly into the sauce. Taste, and season with salt and pepper as needed.
- Serve immediately with pasta.