Mushroom Stroganoff

Ingredients:

1/2 cup dry white wine (we used water, you could also use veggie broth)
1 onion, diced
5 garlic cloves, minced
1 lb fresh button mushrooms sliced
1 Tbls. paprika
2 Tbls low-sodium soy sauce
2 Tbles Dijon mustard
1 Tbls Worcestershire sauce
2 Tbls whole wheat flour
2 cups nondairy milk
1/2 cup chopped black olives (not packed in oil) (optional)
Salt and Pepper to taste
4 cups cooked brown rice or whole grain pasta

Cook the wine, onion, and garlic in a saucepan over medium heat until the onion is softened, about 3 minutes.

Add the mushrooms and continue cooking for 5-6 minutes or until the mushrooms darken in color, soften and release liquid.

Add the paprika, soy sauce, mustard and Worcestershire sauce, stirring well.

In a small bowl, whisk together the flour and milk until smooth.  Ad the flour and milk mixture to the mushrooms and turn the heat to low.

Simmer until the mixture begins to thicken, 5-6 minutes.  Add the chopped black olives and season with salt and pepper to taste.

Serve the stroganoff over brown rice or pasta.

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