Mushroom Stroganoff

Lentil penne with a cremini, shiitake & white mushroom vegan bechamel sauce; topped with vegan yogurt and fresh dill

Prep Time: 30 to 35 minutes

Cook Time: 3 to 5 minutes

Yield: 4 servings

Stroganoff sauce:
Ingredients
  • 2 Tbsp canola oil, divided
  • 2 1/2 Tablespoons finely chopped shallots, divided
  • 1/4 cup flour
  • 3/4 cup unsweetened almond milk
  • 3/4 cup low sodium vegetable stock
  • 1/16 teaspoon ground nutmeg
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/16 teaspoon granulated garlic
  • 1/16 teaspoon granulated onion
  • 3/4 cup shredded dairy free mozzarella cheese (So Delicious brand was used in the testing of this recipe.)
  • 1 Tablespoon minced garlic
  • 3 1/4 cups sliced mushroom
  • 1/2 cup red wine
  • 12 oz uncooked lentil pasta
Mushroom Stroganoff:
Ingredients
  • 1 Tablespoon canola oil
  • 1 1/3 cup sliced cremini
  • 2/3 cup sliced shiitake mushroom
  • 1 1/2 teaspoon chopped fresh dill
  • 3 Tbsp hot pasta water
  • 1/4 cup plain vegan yogurt
To make stroganoff sauce:
Instructions
1
In a dutch oven or large skillet, heat 1 Tablespoon oil over medium-high heat. Add 1/2 Tablespoon shallots. Saute for 1 minute or until tender.
2
Add flour, and whisk vigorously until combined and mixture is smooth.
3
Reduce heat to low. Continue cooking for 4 to 5 minutes, whisking, until flour has lost its raw smell, but before any golden color or toasted aroma occurs.
4
Gradually whisk in almond milk and stock until smooth.
5
Stir in nutmeg, salt, pepper, granulated garlic and granulated onion.
6
Simmer gently, stirring frequently, for 15 to 20 minutes or until thickened and raw flour taste disappears.
7
Stir in cheese. Stir, often, for 8 to 10 minutes or until smooth.
8
While cheese is melting, heat 1 Tablespoon in a saucepan over medium heat. Add 2 Tablespoons shallots. Saute for 2 minutes.
9
Add mushrooms. Saute for 8 to 10 minutes or until browned and dry.
10
Deglaze pan with wine.
11
Add white sauce to mushroom mixture. Stir until well combined. Bring to a simmer. Remove from heat, and use immediately.
To cook pasta:
Instructions
1
While sauce is cooking, bring water to a full rolling boil. Add pasta to boiling water. Stir while returning to a brisk broil. Reduce heat. Simmer for 10 to 12 minutes or until just tender. Drain well, and use immediately. Reserve some pasta water to thicken carbonara.
To make Mushroom Stroganoff:
Instructions
1
When sauce and noodles are almost cooked, heat oil in a saute pan over medium heat.
2
Add sliced cremini and shiitake mushrooms. Saute for 1 to 2 minutes or until dry.
3
Add warm bechamel sauce, reserved hot pasta water and chopped dill. Stir to combine until heated through, sauce is smooth and has a nice shine. Divide into four bowls.
4
Top each serving with 1 Tablespoon vegan plain yogurt. Serve immediately
Nutrition Facts:
Calories
550
Carbs
79g
protein
22g
fat
16g
sat. fat
3g
Cholesterol
0mg
sodium
247mg
fiber
8g
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