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Vegan Portobello Stroganoff
Course:
Dinner
,
Lunch
,
Main Dish
Cuisine:
Pasta
,
Russian
Recipe Type:
90/10 Dairy Free
,
90/10 Gluten Free
,
90/10 Regular
,
90/10 Vegan
,
90/10 Vegetarian
Author:
Heidi Boortz
Servings :
6
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Ingredients
1
cup
raw cashews
1
package
baby bella mushrooms
16 oz, cut into fourths
2
yellow onion
small, diced
2
Tbsp
bottled minced garlic
1
Tbsp
extra virgin olive oil
2
cup
vegetable broth
no sugar listed in ingredients
1
tsp
dried thyme
1
tsp
dried rosemary
1
tsp
oregano
1/4
cup
fresh parsley
chopped
1
lb
100% whole grain pasta
Instructions
Soak cashews, in enough water to cover, for one hour. Puree until smooth. Set aside.
Heat oil in large skillet. Add onions and garlic. Cook 3 minutes. Add mushrooms and cook 7 minutes longer, or until onions and mushrooms are soft.
Add broth. Bring to a boil. Cover, reduce heat, and simmer 20 minutes.
While mushrooms are simmering, cook noodles according to package directions.
Stir thyme, rosemary, oregano, and cashew cream into the mushroom mixture. Stir well. Serve over drained noodles. Top with fresh parsley.
Notes
Be sure to use gluten free pasta, if you are using this as a gluten free dish!