Public recipe with member extras
Almond Milk Mushroom Stroganoff
Earthy mushrooms simmered in an almond milk and Dijon mustard reduction for a lighter take on the classic.
Vegetarian & Grain Mains · Savory Soups, Sauces & Entrées · Weeknight Dinners · Comfort Food
What you need
Ingredients
- 2 tbsp Olive Oil
- 1 lb Mixed Mushrooms, sliced
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tbsp Flour
- 1 cup Vegetable Broth
- 1 cup Unsweetened Almond Milk
- 1 tbsp Dijon Mustard
- Egg Noodles, for serving
Method
Instructions
- Heat the olive oil in a large skillet over medium-high heat and sear the mushrooms until deeply golden, about 8 minutes. Remove and set aside.
- In the same skillet, sauté the onion until soft, about 5 minutes, then add the garlic and cook 1 minute.
- Sprinkle in the flour and cook 1 minute, then whisk in the vegetable broth until smooth.
- Reduce heat to low, stir in the almond milk and Dijon mustard, and return the mushrooms to the pan.
- Simmer gently 5 minutes, without boiling, until slightly thickened. Serve over egg noodles.
From The Arrogant Hippie Culinary Journal: Almond Milk Edition by Aunesty Janssen
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