INGREDIENTS
- 500g mushrooms, sliced
- 1 small onion, chopped
- 3 cloves of garlic
- 2 tablespoons of vegan butter
- 1/4 + 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons dijon
- 6 tablespoons full-fat coconut milk
- 1 1/2 teaspoons of cornstarch
- 200ml vegetable juice or water
- 3-4 tablespoons of chopped parsley
- 400g pasta of choice
INSTRUCTIONS
Heat the vegan butter (or evoo) in a deep skillet over medium heat. Add garlic and onions. Cook until the onions begin to soften.
Add the sliced mushrooms. Add 1/4 teaspoon of salt and cook until the liquid evaporates and the mushrooms shrink.
In a separate bowl, combine the remaining ingredients for the sauce with a whisk.
Add the sauce to the mushrooms and cook until thickened.
Cook your favorite pasta according to the instructions on the package.
Add stroganoff and sprinkle with parsley! Entertainment!
