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Vegan Mushroom Stroganoff

Vegan Mushroom StroganoffRecipe courtesy of the Mushroom Council.

Recipe 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 all-purpose flour
2 tablespoons white wine
1 tablespoon tomato paste
2/3 cup plain soy milk
4 cups whole wheat fettuccine
1 tablespoon chopped fresh parsley

Cooking 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 cook 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 soy milk Cook stirring until thickened.
  4. Toss with the fettuccine and sprinkle parsley over all.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 230; Total Fat: 4g; Cholesterol: 39mg; Total Carbs: 39g; Fiber: 3g; Sugar: 4g; Protein: 9g; Sodium: 55mg.

Recipe and photograph courtesy of the Mushroom Council.