Cheesy Vegan Mushroom Stroganoff
Ingredients
- 10 ounces mixed mushrooms half chopped, half thinly sliced
- 1 Black Garlic wedge
- 2 tbsp olive oil
- 1 cup white onion diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large cloves garlic minced
- 1 tbsp freshly chopped thyme
- 1 Tbsp all purpose flour
- 1 ½ tsp Dijon mustard
- 8 oz pasta of choice and ½ cup reserved pasta water
- Freshly chopped chives for garnish
Instructions
- Prep and clean mushrooms. Finely chop half of the mushrooms and thinly slice the other half for different textures.
- Cook pasta according to instructions on the box and reserve pasta water to thin the sauce later.
- Heat olive oil over medium heat. Add diced onion and season with salt and pepper. Cook for 3 minutes. Add the sliced mushrooms and cook for 7 minutes, stirring occasionally.
- Cook the remainder of the mushrooms. Add minced garlic and thyme and cook for about 2 minutes. Add all purpose flour and dijon mustard and stir to coat evenly.
- Add 1 wedge of Nuts For Cheese Black Garlic and melt down until creamy. Add reserved pasta water until you get the desired creaminess/thickness of your sauce.
- Combine cooked pasta and garnish with freshly chopped chives. Enjoy!