Mushroom Stroganoff

To me, Stroganoff has always felt fancy. But this recipe is actually quite easy! A quick note about the mushrooms: you actually can wash mushrooms – I recommend giving them a quick rinse in a colander. Mushrooms are full of water anyway, and we cook them until the water evaporates. The water from the rinsing makes no difference! This recipe is adapted from From My Bowl and serves 3.

Ingredients

• 8 ounces dry pasta (about 4 cups)

• 1 tablespoon olive oil (optional)

• 1 lb. sliced mushrooms

• 1 small yellow onion sliced

• 2 cups vegetable broth

• 1/3 cup cashew butter (or combine ¼ cup cashews and ¼ cut water in a high speed blender)

• ¼ cup chopped pickles

• 2 tablespoons nutritional yeast

• 1/4 teaspoon freshly ground black pepper plus more to taste

• 1 tablespoon lemon juice

• 1 tablespoon Dijon mustard

• 1 tablespoon yellow mustard

• salt to taste

• chopped parsley for garnish

Instructions

1. Cook the pasta according to package instructions. When the pasta is done, reserve ½ cup of the cooking water and strain the pasta in a colander (do not rinse).

2. Sauté the mushrooms in a large pan in 2 teaspoons of oil (or can use a little broth). Cook for 5-10 minutes, turning the mushrooms from time to time, until all the water has evaporated and the mushrooms start browning.

3. Remove the mushrooms from the pan, add 1 teaspoon oil (or a little broth) to the same pan, add the sliced onions and cook until starting to brown, about 3 to 5 minutes.

4. Add the cashew butter and vegetable broth and stir to combine.

5. Add the mushrooms back into the pan, along with pickles, nutritional yeast, black pepper and lemon juice. When the mixture comes to a boil, turn the heat down to low and let it simmer for a few minutes until it has thickened slightly. (If the mixture is too thick, add some of the reserved pasta water.)

6. Turn off the heat, mix in the Dijon mustard, add salt and pepper if needed. Serve on top of pasta (or you could serve on top of rice or quinoa instead) and garnish with parsley. Enjoy!

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