Savory Mushroom Stroganoff

By devogirl

Yum, yum. Thanks to meaty-tasting portobello mushrooms, this satisfying stroganoff has the rich flavor of the traditional version without all of the extra fat and calories.

WFPB
China Study Cookbook

Ingredients

• 1 medium onion chopped
• 1 tablespoon whole-wheat flour, plus more as needed
• 3-4 cups vegetable stock,divided plus more as needed
• 1/2 cup water, plus more as needed
• 8 ounces portobello mushrooms thinly sliced
• Sea salt to taste
• 1 teaspoon dried basil
• Freshly ground pepper to taste
• 1 teaspoon reduced sodium tamari
• 8 ounces whole-grain rotini, fusilli, or other pasta of your choice, cooked and drained
• Pinch of cayenne pepper
• 8 ounce cremini or white button mushroom sliced
• 1/2 cup chopped fresh flat-leaf parsley for
• garnish

Details

Servings 4
Adapted from vegkitchen.com

Preparation

Step 1

1. Put the onion and 2 tablespoons vegetable stock in a large skillet.

2. Cook over medium-low heat, stirring occasionally, until slightly softened, about 5 minutes. Add more stock, 1 tablespoon at a time, if the onion becomes dry.

3. Add the portobello mushrooms, basil, tamari, and cayenne pepper, and cook, stirring occasionally, about 5 minutes, adding more stock 1 tablespoon at a time as needed to prevent sticking.

4. Add the cremini mushrooms and cook, stirring occasionally, until browned, about 8 minutes.

5. Stir in 1 1/2 cups stock. Cover and let simmer, stirring occasionally, for 15-20 minutes, adding more stock as needed.

6. Put the Hour and H cup water in a blender and process until smooth.

7. Briskly whisk the flour-water mixture into the mushrooms.

8. Cook, stirring constantly, until the liquid has thickened to form a gravy.

9. Season with salt and pepper. Serve immediately over pasta and garnish with parsley.