Mushroom Stroganoff (Vegan

• Vegan

• Produce

  • 3/4 lb Baby bella or white button mushrooms
  • 1 Parsley

• Canned Goods

  • 1 1/4 cup Vegetable stock

• Condiments

  • 1 1/2 tsp Agave nectar
  • 3/4 tbsp Dijon mustard
  • 1 tbsp Vegan margarine
  • 1 1/2 tbsp Vegan worcestershire sauce

• Pasta & Grains

  • 1 Wide pasta noodles or pasta of your choosing, Egg-Free

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1/2 tsp Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tsp Oil

Found on theveglife.com

Description

Directions

• Remove the stems from 1 pound of baby bella or white button mushrooms leaving only the caps. Wipe clean of any dirt, do not rinse or submerse in water.
• Add 1 tsp vegan margarine plus 1 tsp of oil to a skillet over medium heat.
• Place mushroom caps in stem side down and saute until just starting to become tender and browned. Flip once. Remove from pan and cover to keep warm.
• Add the remaining margarine and once melted, add the flour. Stir until it forms a smooth paste-like consistency.
• Now add the vegetable stock. Increase the heat to medium-high bringing to a light boil, whisking to remove all of the flour from the pan and incorporate with the stock. Allow to boil and thicken for a few minutes.
• Add the mustard, 1 tsp of Salt, agave and worcestershire sauce. Now add the creamer and continue on a slow boil but keep a CLOSE eye on this so it doesnt boil over. It should reduce by almost half.
• Add the mushrooms back to the pan, once again stem side down.
• Allow to cook until mushrooms are warmed through.
• Season with salt and pepper, to taste.
• Serve atop egg-free wide pasta noodles, or pasta of your choosing.
• Garnish with a dollop of vegan sour cream and a bit of parsley, if desired.