Creamy mushroom & onion stroganoff! š§
Creamy mushroom & onion stroganoff! š§
Safe to say, Iām pasta obsessed, and when there are mushrooms involved, Iām all over it. You can easily make this vegan by making sure that the soy sauce and stock cube used are vegan! I used to have this at my favourite vegan grab and go that has sadly closed, so am happy to have my own recipe at home!
Ingredients:
4 tbsp olive oil
1 medium yellow onion, chopped
2 large cloves garlic, minced
3 tbsp nutritional yeast (optional)
150g chestnut mushrooms, sliced
150g white button mushrooms, sliced
250ml stock (I used 1 @kallo French onion stock cube)
200ml Oatly cream
2 tbsp soy sauce
4 tbsp corn flour (to thicken)
2 servings rigatoni (cooked as directed on package)
+ fresh dill (optional)
Pop a pot on a medium to low heat on the stove. Add in 3 tbsp olive oil and onion, cook until onion is clear (2-3 mins). Add in garlic and cook for 2 more mins, stirring so nothing sticks. Add in your nutritional yeast and stir to combine. Add in all mushrooms and stir to combine. Pour in boiling stock and stir. Add vegan cream and soy sauce. Simmer for a few minutes as mushrooms soften. Simmer for another 5-10 minutes until starting to simmer down. Add in corn flour and stir until slightly thickened. Remove from heat while cooking pasta, then strain pasta. Serve either mixed altogether or with the mushroom stroganoff on top!
Super easy and super delicious. I topped with fresh dill because I could honestly eat dill on everything.