Mushroom Stroganoff
2 tbsp Olive oil or stock
1 onion, large- diced
6 Garlic cloves- minced
20 oz mushrooms
0.50 cup White wine- dry or stock
1.50 cups Vegetable stock
1 tbsp Worcestershire sauce
1 tbsp Thyme, fresh minced or 1 teaspoon dried
1 tbsp Rosemary, fresh minced or 1 teaspoon dried
1 cup Coconut milk -canned
2 tbsp coconut aminos
0.50 tsp salt
0.25 tsp pepper
2 tbsp Nutritional yeast
0.50 tsp Dijon mustard
Slurry
4 tbsp corn starch
⅓ cup cold water
Garnish
2 tbsp Parsley
1
Wash hands
Preheat the pan, add oil or stock, and allow to warm briefly. Add onions and saute for 4-5 minutes. Introduce half of the mushrooms to the pan and saute until a desirable brown color. Once completed, remove the mushrooms and repeat the same procedure with the second half of the mushrooms. It is important not to overcrowd the mushrooms in the pan.
Add garlic to the pan and saute for one more minute.
Proceed to deglaze the pan with white wine or as a substitute, use stock. Next, add herbs, Worcestershire sauce, coconut milk, stock, salt, and pepper.
Create a slurry and add to the ingredients in the pan. Once thickened add nutritional yeast and mustard.
Slurry directions
2
Mix cold water and cornstarch with a fork or small wisk until well blended. Pour the slurry into the simmering liquids while on the stove. The mixture will thicken quickly but continue to cook for an additional few minutes. Continue to whisk to avoid lumps until the desired consistency.
Ingredients
2 tbsp Olive oil or stock
1 onion, large- diced
6 Garlic cloves- minced
20 oz mushrooms
0.50 cup White wine- dry or stock
1.50 cups Vegetable stock
1 tbsp Worcestershire sauce
1 tbsp Thyme, fresh minced or 1 teaspoon dried
1 tbsp Rosemary, fresh minced or 1 teaspoon dried
1 cup Coconut milk -canned
2 tbsp coconut aminos
0.50 tsp salt
0.25 tsp pepper
2 tbsp Nutritional yeast
0.50 tsp Dijon mustard
Slurry
4 tbsp corn starch
⅓ cup cold water
Garnish
2 tbsp Parsley
Directions
1
Wash hands
Preheat the pan, add oil or stock, and allow to warm briefly. Add onions and saute for 4-5 minutes. Introduce half of the mushrooms to the pan and saute until a desirable brown color. Once completed, remove the mushrooms and repeat the same procedure with the second half of the mushrooms. It is important not to overcrowd the mushrooms in the pan.
Add garlic to the pan and saute for one more minute.
Proceed to deglaze the pan with white wine or as a substitute, use stock. Next, add herbs, Worcestershire sauce, coconut milk, stock, salt, and pepper.
Create a slurry and add to the ingredients in the pan. Once thickened add nutritional yeast and mustard.
Slurry directions
2
Mix cold water and cornstarch with a fork or small wisk until well blended. Pour the slurry into the simmering liquids while on the stove. The mixture will thicken quickly but continue to cook for an additional few minutes. Continue to whisk to avoid lumps until the desired consistency.
