This 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.
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.
- 1 pound linguini
- 3 tablespoon olive oil divided
- 1 onion thinly sliced
- 4 cloves garlic minced
- 1 pound baby bella mushrooms
- ½ cup dry white wine
- 1 ½ cups vegetable stock
- 1 tablespoon Vegan Worcestershire sauce
- 3 tablespoon flour
- 3 small sprigs of fresh thyme
- ½ cup plant-base yogurt
- Salt and black pepper to taste
- Cook pasta al dente in boiling, salted water according to package instructions.
- Add 1 tablespoon 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.