Mushroom Stroganoff!💛🌱 Who wants a bowl? This is an easy weeknight dinner recipe, made with cremini mushrooms and @lightlifefoods Plant-Based Ground.#LightlifePartner Simmered in cream sauce, and tossed with pappardelle noodles.
This recipe is so warm and satiating for Fall. You won’t miss traditional Stroganoff with Lightlife’s Plant-Based Ground (new and improved with simple ingredients that you can actually pronounce). It’s one of Mr. Two Spoon’s favourite recipes that I’ve made!
I’ve copied the recipe below,👇 and find it on the blog. Enjoy!😘✌️ #twospoons
Prep time: 10 minutes
Cook time: 20
1 yellow onion, finely chopped
2 cloves garlic
1 tablespoon coconut oil
1 lb (16 oz) cremini mushrooms, sliced
1 packet Lightlife Plant-Based Ground
1.5 cups vegetable broth
½ can (200 ml) coconut milk
2 tablespoons nutritional yeast
1 tablespoon tamari
1 tablespoon lemon juice
1 tablespoon Dijon mustard
¼ teaspoon sea salt, finely ground
¼ cup all-purpose flour
500g pasta noodles of choice (I used Pappardelle)
1. In a large deep skillet add the onion, garlic and coconut oil. Bring to medium heat and cook until softened. Add the mushrooms and continue cooking until the mushrooms are softened and browned (about 10 mins). Add the plant-based ground and cook until browned (about 7 mins). Remove from heat.
2. In a small saucepan, whisk together the broth, coconut milk, nutritional yeast, tamari, lemon juice, Dijon mustard, sea salt and pepper on low heat. Pour the liquid mixture into the skillet reserving ½ cup of the liquid. Add the all-purpose flour to the reserved liquid and whisk to combine. Then add the reserved liquid to the skillet and stir everything to combine. Increase heat to a low simmer.
3. Add the pasta noodles to a large pot of boiling water. Cook until al-dente (about 7 mins). Strain and gently rinse with cold water, then add the pasta to the skillet and mix everything together to combine.