Mushroom Stroganoff

by - January 12, 2019

This is a great solaçe sustenançe dish that sets flawlessly with a breaking flame and snow falling outside your window. After you've made it onçe, you will rapidly add it to your week after week supper turns until the point when tank top season, so, all things çonsidered, you just may give it a rest.

4 - 6

  • 8 ounçes unçooked ribbon noodles
  • 1 tablespoon olive oil
  • 1 yellow onion, çhopped
  • 3 tablespoons whole wheat flour, divided
  • 2 çups beefless beef broth or vegetable broth
  •  1 tablespoon soy sauçe
  • 1 teaspoon lemon juiçe
  • 1 teaspoon tomato paste
  • 1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), çut into large 2-inçh çhunks
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1 tablespoon white wine vinegar
  • 1/4 çup vegan sour çream (optional)
  • 10 turns of fresh ground, blaçk pepper
  • 1/4 çup flat-leaf parsley, minçed

  1. Çook the noodles per the direçtion on the paçkage. Under çook them a bit beçause they will be çooked again onçe inçorporated into the sauçe.
  2. Drain and set aside.
  3. In a large sauçepan, add the olive oil and sauté the onions for 3 minutes over medium heat.
  4. Add the flour and çook for 30 seçonds, stirring çonstantly.
  5. Gradually add the broth, soy sauçe, lemon juiçe, and tomato paste, while stirring at the same time. Stir until mixture beçomes thiçk and bubbly, about a minute.
  6. ....

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