Mushroom Stroganoff

Makes 5 portions as a main


Ingredients:


* 2 x 200g packets of Quinoa Spaghetti or other spaghetti

* 450g portabello or white mushrooms, sliced

* 1 brown onion, finely chopped

* 1 cup vegetable broth (plus more if needed)

* 1 cup non-dairy milk (such as soy or almond)

* 1/4 cup rice flour (for gluten-free)

* 1 teaspoon dried thyme leaves

* Pinch pink salt

* 1/4 teaspoon black pepper

* 2 tablespoons braggs liquid seasoning

* 4 cloves garlic, minced


For garnish:


1 handful fresh parsley, roughly chopped


Method:


* Bring a large pot of water to a boil and cook the pasta according to package directions

* In a large bowl or jug whisk together the vegetable broth, non-dairy milk, rice flour, dried thyme, salt, and pepper and set aside (make sure that the broth is cool, otherwise the flour will be lumpy)

* Add the liquid seasoning to a large skillet or pot

* When hot add the onion and garlic and sauté for about 5 minutes until the onion turns translucent

* Reduce the heat to medium; add the mushrooms and a splash of water if needed. Continue to cook for about 5 minutes until the mushrooms have softened and begin to release their juices

* Pour in the broth and non-dairy milk mixture and continue to cook, stirring as needed for about 3 to 5 minutes until the sauce thickens. If the sauce gets too thick, add more vegetable broth or water if needed to thin. If the sauce is too thin, simply cook a little longer until you reach desired consistency

* Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley


NOTES:

  • For a bulkier meal, cook some brocolli florets with the spaghetti for the last 5 minutes of cooking or add some green beans to the sauce mixture

  • You can use whatever plant milk you prefer. Be careful not to let it boil as it will split. It will taste fine, but it won't look pretty

  • If you prefer, use rice instead of spaghetti

  • Penne, fusilli & tagliatelle pasta are equally as deliscious with the sauce

  • For a deeper mushroom flavour, use a mixture of portabello and button mushrooms



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