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Mushroom Stroganoff

What you need: 

1 1/2 cups vegan sour cream (I use this recipe)
3 tablespoons olive oil
1 large onion, chopped
1/2 tsp garlic powder
1 tablespoon fresh thyme
Salt and pepper, to taste
1 pound mushrooms, chopped
1 cup vegetable broth
1/4 cup dry white wine
12 ounces pasta
3 tablespoons flour
Parsley, to garnish

What you do: 

1) First, if not using store bought, prepare Tofu Sour Cream per recipe.

2) In a large pot, heat the oil over medium heat. Add onion and garlic powder and cook until the onions are transparent. Add thyme, salt, pepper, and mushrooms to pot and cook until mushrooms are brown and tender. Once the mushrooms are cook, empty mixture into a bowl and set aside.

3) In the pot, add vegetable broth and wine to deglaze. Increase heat to bring liquid to a boil; reduce by 1/3. Meanwhile, cook pasta per package directions and drain. 

4)Lower heat and return mushroom mix along with Tofu Sour Cream and flour. Stir to combine evenly and add in pasta. Garnish with parsley if desired.

Preparation Time: 
15 minutes
Cooking Time: 
25 minutes
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

This was absolutely delicious.  VERY easy to make.  The hardest part was chopping the mushrooms!  Thank you for sharing!!!  Definitely a favorite to keep handy!

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