Mushroom Stroganoff (WFPBNO) II

I wanted a pasta dish for dinner last night and looked in the frig and pantry to see what I had on hand. So, Mushroom Stroganoff was made and it was delicious. If you don't like mushrooms, well this one isn't for you. But this creamy mushroom sauce served over wide (eggless) noodles was delicious. I should have made a side salad to go with it, but I didn't, you should do that when you made these. This is a very straight forward dish and only takes about 20 minutes to make using two pots. 

• 6 ounces pasta
• 1/2 sweet onion, diced
• 4 cloves garlic, minced
• 8 ounces baby bella mushroom's, sliced
• 3 tablespoons white wine (optional)
• 3/4 cup vegetable broth
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon Dijon mustard
• 1 tablespoon nutritional yeast
• 1/2 teaspoon Hungarian paprika
• black pepper to taste
• 3/4 cup unsweet soymilk

Cook noodles according to package directions. Drain and set aside.

Heat 1 tablespoon of water in a nonstick skillet and sauce the onions until translucent. Add mushrooms and garlic and cook 5-7 minutes.

Add the wine and cook until mushrooms are tender.

In a small bowl or mason jar, mix vegetable broth, soy sauce and cornstarch until smooth. Pour into the pan. Add mustard and nutritional yeast. Stir in soymilk. Simmer, stirring occasionally for 5-10 minutes or until thickened to desired consistency. Season with paprika and black pepper.

Add the pasta and toss well to combine. Simmer until pasta is warmed up. 

Taste, I don't cook with salt, but if you need a little it is okay to add a sprinkle to the food after it's cooked.

Enjoy!!!