Mushroom Stroganoff

INGREDIENTS

• 2 tablespoons grapeseed oil, divided
• 1 large yellow onion
• 1 lb / 455 g cremini mushrooms*
• 3 cloves of garlic, minced
• 2 teaspoons fresh thyme, picked
• 3 tablespoons flour (e.g. spelt)
• 3 1/2 cups vegetable stock**
• 7 oz/200g dry egg noodles***
• 1/2 cup plain almond milk
• Salt and pepper
• For garnish: Parsley & cheese (e.g. hard Italian cheese)****

DIRECTIONS

1. Heat a 1 tablespoon of oil in large skillet (or pot) over medium-high heat. While the pot heats, dice onion. Cook onion for 6 minutes, or until it’s translucent and slightly golden brown on edges. Meanwhile, cut the ends off the mushrooms and slice. Add mushrooms to the pot and cook for 8 minutes, or until mushrooms have released all their liquids and are golden brown.
2. Reduce heat to medium. Add remaining 1 tablespoon of oil, minced garlic and freshly picked thyme leaves to the pot. Cook for 2 minutes. Add flour and mix well until vegetables are coated evenly. Then add vegetable stock. Scrape any brown bits off the pan and stir well. Bring liquid back to a boil.
3. Once boiling, add noodles and non-dairy milk. Use spoon to distribute the noodles so they’re fully covered with liquid. Stir every couple minutes to ensure even cooking. Cook uncovered for 8-10 minutes or until the noodles are el dente. Keep an eye on your mixture: if noodles need more liquid, add extra stock in very small increments. Add salt and pepper to taste. Serve immediately and garnish with chopped parsley and cheese of your choice.

Notes:
*I use cremini mushrooms (brown), but you could also substitute white button.
**Use a good quality vegetable stock for the best flavor. Better than Bouillon is one of my personal favorites (e.g. ‘Better than Bouillon No Beef Vegetarian’ or ‘Organic Vegetable Base’).
***Also often labelled as “German Egg Noodles”. Note: They’re the flat and slightly wavy kind, not thin Spaetzle-type noodles. For a vegan option, use pappardelle noodles.

Original Recipe