Mary’s Vegan Mushroom Stroganoff
By Mary McDougall
Serves: 4
Prep Time: 15 min
Cook Time: 30 min
Ingredients
12 Ounce Package
Fettuccini
2/3 Cup
Water
1
Large onion, chopped
3 Cups
Fresh mushrooms, sliced
2 Cups
Fresh shiitake mushrooms, sliced
1 Cup
Fresh oyster mushrooms, fresh
Dash
Cayenne
3 Tbsp
White wine
1 Tbsp
Soy sauce (optional)
1 Cup
Non-dairy milk
1 Cup
Vegetable broth
2 tablespoons cornstarch mixed in 1 cup cold water
Freshly ground black pepper
Directions
1
Place the water and onions in a large non-stick frying pan and cook for 2-3 minutes. Add mushrooms and cook until mushrooms are slightly limp. Add remaining ingredients, except for the cornstarch mixture. Mix. Cover and cook over low heat for 20 minutes, stirring occasionally. Add cornstarch mixture to pan, cook and stir until thickened. Season with fresh ground pepper to taste.
2
Put a large pot of water on to boil. When boiling, drop in the fettuccini and cook according to package directions.
3
Serve mushroom mixture over fettuccini.
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