Savory Mushroom Stroganoff (WFPBNO)
Prep Time
15 minutes
Cooking Time
30-35 minutes
Yields
4 servings
Ingredients
1 medium sweet onion, chopped
3-4 cups vegetable stock, divided, plus more as needed
8 ounces portobello mushrooms, thinly sliced
1 teaspoon dried basil
1 teaspoon reduced-sodium tamari
Pinch of cayenne pepper
8 ounces cremini or white button mushrooms, sliced
1 tablespoon whole-wheat flour, plus more as needed (see Notes below)
1/2 cup water, plus more as needed
Sea salt to tate
Freshly ground pepper to taste
8 ounces whole-grain rotini, fusilli, or other pasta of your choice, cooked and drained
1/2 cup chopped fresh flat-leaf parsley for garnish
Directions
1. Put the onion and 2 tablespoon vegetable stock in a large skillet.
2. Cook over medium-low heat, stirring occasionally, until slightly softened, about 5 minutes. Add more stock, 1 tablespoon at a time, if the onion becomes dry.
3. Add the portobello mushrooms, basil, tamari, and cayenne pepper, and cook, stirring occasionally, about 5 minutes, adding more stock 1 tablespoon at a time as needed to prevent sticking.
4. Add the cremini mushrooms and cook, stirring occasionally, until browned, about 8 minutes.
5. Stir 1-1/2 cups stock. Cover and let simmer, stirring occasionally, for 15-20 minutes, adding more stock as needed.
6. Put the flour and 1/2 cup water in a blender and process until smooth.
7. Briskly whisk the flour-water mixture into the mushrooms.
8. Cook, stirring constantly, until the liquid has thickened to form a gravy.
9. Season with salt and pepper. Serve immediately over pasta and garnish with parsley.
Notes
If the gravy is too thick, thin with additional stock to achieve the desired consistency. If the gravy is too thin, thicken with additional flour to achieve the desired consistency.
Credit
Laura Theodore