Mushroom Stroganoff (WFPBNO)

This dish is so creamy without the use of any dairy products. This is ultimate comfort food. If you aren't a mushroom lover this one's probably not for you; although, you should give it a try, maybe your taste have changed. An added plus is this comes together in one skillet. This is a delicious dish.

• 1/2 sweet onion, chopped, about 3/4 cup
• equivalent of 6 garlic cloves, I used prechopped garlic
• 8-ounce baby bella mushrooms, sliced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon vegan Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 cup white wine
• 2 1/2 cups vegetable broth
• 2 1/2 cups dried farfalle pasta
• 2 tablespoons cornstarch
• 1/4 cup cold water

Place a large non-stick skillet over medium heat and add onion, garlic and mushrooms. Stir well. The mushrooms should release some of their liquid. Stir occasionally. If it seems to dry add a tablespoon of water. Cook about 10 minutes.

Add in soy and Worcestershire sauce, herbs, wine, broth and pasta. Stir to combine. Be sure liquid covers the pasta. If it doesn't add 1/4 cup more broth.

Cover skillet and cook about 20 minutes. Stirring occasionally.

After 20 minutes the broth should be absorbed by the pasta and the pasta should be done.

Mix the cornstarch and water to make a slurry. Mix in and cook a couple of minutes to thicken.  Garnish with sliced scallions.

Serve in bowls topped with black pepper, a sprinkle of salt if needed and nutritional yeast.

Enjoy!