Vegan Mushroom Stroganoff

Recipe courtesy of the Mushroom Council and inspired by University of New Hampshire Dining Services, Durham, N.H.

 

Yield: 4 servings

Serving size: 1 cup

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
4 ounces cremini mushrooms, roughly chopped
1 tablespoon flour
2 tablespoons white wine
1 tablespoon tomato paste
2/3 cup plain soymilk
4 ounces whole wheat fettuccine
1 tablespoon chopped fresh parsley

Directions

1.  Cook the fettuccine as package directs, drain.

2.  Meanwhile, heat the oil in a large skillet over medium heat and cook onions 2 minutes or until translucent. Add the garlic and 30 seconds longer.  Add the mushrooms, reduce heat to medium low and cook, stirring occasionally 5 to 6 minutes or until they release their juices.

3.  Sprinkle flour over the mushroom mixture and stir to combine.  Add wine, tomato paste and soymilk.  Cook stirring until thickened.

4.  Toss with the fettuccine and sprinkle parsley over all.

Foodservice portion

 

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