Mushroom Stroganoff
Mushroom Stroganoff is the ultimate comfort food. It's irresistibly creamy, cheesy and packed with flavor.
Ingredients
- 1 lbs Whole Wheat Noodle Shells
- 4 cups (500g) Mushrooms
- 4 cloves Garlic Minced
- ¼ cup Blue Cheese (crumbled) Or 1 tbsp Nutritional Yeast if vegan
- 2 tbsp Tomato Paste
- 1 tbsp Soy Sauce
- 1 cup Vegetable Stock
- 2 tsp Paprika
- Pinch of salt
- Pinch of Pepper
- 1 large Bunch of Fresh Parsley Chopped
- 1 cup Cream or Sour Cream or 1 400ml can of Coconut milk if vegan
- 1 tbsp Butter
Instructions
- Melt 1 tbsp butter in a large sauté pan over medium high heat. Add the sliced mushrooms and sauté for 5 minutes while stirring occasionally. Add garlic and stir together. Cook until the mushrooms are tender.
- Add the vegetable stock and stir to combine.
- Bring to a boil and let it simmer for a few minutes.
- While the mushroom sauce simmers, cook the shell noodles according to the instructions on the package.
- Add soy sauce and cream to the mushroom sauce and stir in the tomato paste. Add a pinch of salt and pepper.
- Once the noodles have cooked, drain the water away and pour the noodles into the mushroom sauce. Gently stir everything together and add the chopped parsley.
- Serve with a little chopped parsley on top (and optional grated parmesan cheese).