Mushroom Stroganoff

By Vegan Richa · 35 min

Ingredients

Instructions

1. Heat oil in a skillet over medium heat. Add the onion, garlic, mushrooms and half the salt, and cook 2 minutes, stirring, then cover.
2. Cook until the mushrooms are golden brown at most edges, about 9 to 12 minutes, stirring now and then. Add a splash of stock if the pan dries out.
3. Once golden, set aside half the mushrooms for garnish.
4. Add the soy sauce, Worcestershire, mustard, thyme, wine, mushroom stock, the rest of the salt and the pasta, and stir. If the stock doesn't cover the pasta, add 1/4 cup more stock.
5. Cover and cook 19 to 21 minutes, until the pasta has absorbed the stock and is fully tender, stirring once in between so the top pasta cooks evenly.
6. Stir in the cashew cream and cook a minute or two until thickened. Taste and adjust salt and seasoning.
7. Serve in bowls topped with the reserved mushrooms, pepper flakes, vegan parm and dill or parsley. Leftovers keep in the fridge up to 4 days.

Summarized from Vegan Richa's video. Watch it for the details.

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