Versatile Plant-Based Mushroom Stroganoff
Ingredients
12 oz fresh mushrooms, sliced (white button, baby bella, and/or portabella)
1 medium onion, chopped
4 garlic cloves, minced
1 tsp dried herbs based on the flavor you’re going for; example: thyme, sage, tarragon, poultry seasoning. If you’re pairing this stroganoff with Swedish Meatballs, add 1/4 tsp nutmeg. If you’re nervous about using herbs and spices, add less, you can always add more based on your personal taste.
2 cups unsweetened, unflavored plant milk, almond, cashew, soy, rice (I prefer Cashew Milk because it’s rich and creamy)
2 Tbsp cornstarch
Instructions
Heat a large skillet over medium-high heat and add mushrooms, onions, garlic and your herb or spice of choice. Saute for about 10 minutes or until onions are tender and liquid has cooked off.
Stir 1 1/2 cups of plant-based milk into the mixture.
Combine remaining 1/2 cup plant-based milk with the cornstarch and mix well. Stir into the mushroom mixture and bring to a simmer as you continue to stir. Simmer for about 4 minutes or until thickened.
This Mushroom Stroganoff is the perfect marriage with my Plant-Based Swedish Meatballs as shown in the photo.
Serves 4