Mushroom Stroganoff
2 cups sliced button mushrooms
2 cups sliced portabella mushrooms
1 cup sliced shiitake mushrooms
1 small yellow onion, sliced
½ cup diced celery
½ cup diced carrot
1 cups vegetable stock
1 cup cashew milk
2 tablespoons flour
3 tablespoons vegan butter
2 tablespoons chopped fresh dill
1 pound cooked vegan noodles
Method of Prep:
Heat a large skillet on medium/high heat. Add 2 tablespoons butter and mushrooms. Be careful not to crowd the pan. Brown mushrooms for about 5 minutes. Remove mushrooms and reserve any liquid. In the same pan, sweat carrots, onions and celery in remaining butter. Sprinkle flour into the pan evenly to make a roux. Stir roux covered vegetables until a warm nutty smell is present. Add liquid and stir with a whisk until smooth. Add mushrooms and boil mixture until thick. Finish with chopped dill and season to taste. Add vegan sour cream if desired. Serve over noodles.
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