Mushroom Stroganoff With Cream (Printable Version)
Rich mushrooms, onions, and herbs simmered in a creamy sauce for a cozy plant-based dinner.
# Ingredients:
→ Main Ingredients
01 -
1/2 cup diced onion
02 -
2 tsp oil or oil spray
03 -
18 oz sliced mushrooms
04 -
2 1/2 tsp minced garlic
05 -
Salt and optional pepper
06 -
1/4 tsp dried thyme (optional)
07 -
2/3 cup vegetable broth
08 -
1/2 cup unsweetened creamer or canned coconut milk (or milk of choice for lower calorie)
09 -
2-4 tbsp flour of choice (spelt, white, rice, sorghum, or almond)
10 -
Optional protein of choice (lentils, tofu, or chickpeas)
# Steps to Follow:
01 -
Sauté the onions in oil or spray over medium heat in a large nonstick pan until they begin to brown.
02 -
Add the mushrooms, salt, garlic, and optional thyme. Stir occasionally. The mushrooms will release water. Let it cook until the pan starts to look dry again (about 10 minutes).
03 -
Whisk in vegetable broth, milk, and flour. Stir continuously and cook until the mixture thickens. Add extra milk or creamer at the end, if needed, before serving.
# Additional Notes:
01 -
For a thicker gravy, use the higher amount of flour. Adjust salt based on whether the dish is served plain or as a gravy for pasta or grains.
02 -
Slow cooker option: Combine all ingredients and cook on high for 3-4 hours.