Mushroom Stroganoff - Vegan

Photo by Susie S.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 1

    large yellow onion, chopped

  • 8

    ounces crimini or other wild mushrooms, sliced

  • 8

    ounces white mushrooms, sliced

  • 4

    cloves garlic, minced

  • 4

    tablespoons whole-wheat flour

  • 3

    tablespoons balsamic vinegar

  • 1/2

    cup soy milk

  • Thyme, to taste

  • 16

    ounces cooked whole-wheat fettuccini noodles

Directions

Cook onion in non-stick skillet on high heat for 3 minutes. Add sliced mushrooms and garlic, then cook until the mushrooms begin to release their juices. Sprinkle flour over mushrooms. Stir continuously with whisk or wooden spoon until the flour is evenly dissolved. Add vinegar and soy milk, stirring continuously until sauce thickens. Add thyme, to taste. Serve warm over cooked noodles.

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