Dawn W.-Mushroom Stroganoff

INGREDIENTS:

1 onion, diced

3-4 garlic cloves, minced

6 cups fresh mushrooms, sliced

1-2 TBSP low sodium soy sauce

1/2-1 TBSP balsamic vinegar

1 cup vegetable broth

1 cup plant-based milk or cream

2 TBSP Cornstarch

1 tsp onion powder

½ tsp garlic powder

1 tsp smoked paprika

Salt & pepper to taste

1-2 TBSP nutritional yeast flakes (optional)

1/3 cup fresh parsley, chopped, (add other or additional fresh herbs of your choice and however much you like)

INSTRUCTIONS:

  1. Put pan on medium heat and let the pan get hot. Add onions. Cover and let steam for a minute or so then add the mushrooms and cover and allow to cook for another 3-5 minutes, until the onions have softened, adding water or veggie broth if necessary to keep from burning and sticking to the pan.

  2. Add garlic, dry spices, herbs, and nutritional yeast if using. Stir to combine and continue to cook for another minute.

  3. Combine the soy sauce and balsamic vinegar and mix in the cornstarch to make a slurry, set aside. To the pan, add the veggie broth and plant-based milk or cream and then add the slurry. Let the mixture cook until the sauce thickens. Adjust the seasonings and herbs to your taste.

  4. Add chopped greens at the end if you like or add other veggies at the beginning and cook with the onion and mushrooms.

  5. Serve over a baked potato, brown rice, whole grain pasta, or quinoa.

NOTES: Use several varieties of mushrooms, like oyster, shitake, and enoki. Try different herbs, like fresh thyme and rosemary. It’s delicious with tarragon.

Enjoy!