Delicious mushroom stroganoff that is healthy and a definite crowd pleaser.
4 cups crimini or button mushrooms, chopped
1 medium onion, diced
4-5 cloves garlic, minced
juice of 1 lemon
2 tbsp soy sauce
3 tbsp white flour or cornstarch
2 cups unsweetened plant milk
1 cup vegetable broth
1 tsp dried thyme
2 tbsp nutritional yeast
salt to taste
1 16oz package linguini or fusilli noodles
First heat a large skillet over medium heat and also start to cook your pasta according to directions on package.
Once skillet is hot add in a splash of water and saute your onions and garlic until fragrant (about 5 minutes). Next add in your mushrooms (you may need a little bit more water) cover and cook 5 more minutes. Take the cover off and let the rest of the water in the pan burn off.
While the mushrooms are cooking place your plant milk (i use west soy), vegetable broth, flour, spices, soy sauce and lemon juice in a large bowl and whisk together. Add this into the mushroom/onion saute and bring to a boil. Reduce heat to a simmer and stir while this cooks until it has thickened (about 5 minutes).
Drain your cooked pasta, add it into the pan with the sauce and cook over low for 5 more minutes while stirring it all together. Adjust seasonings and enjoy! You can also eat this over mashed potatoes and its also very delicous.