Vegan mushroom stroganoff served up with garlic bread and salad .
Vegan Mushroom Stroganoff
Servings
24 Servings
Ingredients
- 2 ounces olive oil
- 4 ounces diced onion
- 1 ounce minced garlic
- 3 pounds button mushrooms sliced
- 1 pound cremini mushrooms roughly chopped
- 2 ounces white wine
- 2 ounces tomato paste
- 3 3/4 cups plain soy milk
- 4 ounces all-purpose flour
- 2 pounds whole wheat fettuccine
- 1/2 ounce chopped fresh parsley
Instructions
- Heat oil in a large rondo and sauté the onions until translucent. Add the garlic and sauté for 2 more minutes. Add the sliced button mushrooms and sauté until the juices are released.
- Strain the mushrooms, reserving the liquid. Sauté the cremini mushrooms until the juices are released. Strain the creminis, reserving the liquid.
- In a separate pan, heat both mushroom liquids with the wine and tomato paste until almost boiling. Mix 1 cup of the soy milk with the flour to make a slurry.
- Stir the remaining 2 3/4 cups soy milk into the mushroom liquid. When it simmers, whisk in the slurry until smooth.
- Add both kinds of mushrooms into the sauce and adjust seasoning with salt and pepper.
- Toss the mushroom sauce with the fettuccine. Serve 6-ounce portions, garnishing with fresh parsley.
- Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com
If you don’t have a scale you can look many of them up on google.
I have the same problem with measurements as Karen mentioned above. How do you convert the oz. measurements in cups/measuring spoons?
Your recipes are delicious and healthy
does this really make 24 servings???
I liked the vegan mushroom stroganoff recipe.
I have one minor problem. Some of the measurements were in ounces.
I fear my US brain does not work in ounces. But I can figure it out.