A vegan twist on the classic stroganoff recipe, featuring meaty portobello mushrooms and a creamy, flavorful sauce. Perfect for a cozy dinner!
Ingredients: 4 large portobello mushrooms, sliced. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 cup vegetable broth. 1 cup vegan sour cream. 2 tablespoons soy sauce. 1 tablespoon Dijon mustard. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley, chopped, for garnish. 8 ounces fettuccine pasta.
Instructions: Cook fettuccine pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Saut until onion is translucent, about 3-4 minutes. Add sliced portobello mushrooms to the skillet. Cook until mushrooms are tender, about 5-6 minutes. Stir in vegetable broth, vegan sour cream, soy sauce, Dijon mustard, and paprika. Season with salt and pepper to taste. Simmer for 5 minutes, stirring occasionally. Add cooked fettuccine pasta to the skillet. Toss until pasta is coated with the creamy mushroom sauce. Serve hot, garnished with fresh chopped parsley. Enjoy your Modern Portobello Stroganoff!
Prep Time: 15 minutes
Cook Time: 20 minutes
sammitse
