Strogan-offffff the charts delicious! This super creamy, dairy-free stroganoff is the ultimate umami-packed dish staring our Black Garlic wedge. No judgment if you eat this one straight out of the pot.
Cheesy Vegan Mushroom Stroganoff
Rated 3.4 stars by 18 users
Product
Black Garlic
Servings
3-4
Strogan-offffff the charts delicious! This super creamy, dairy-free stroganoff is the ultimate umami-packed dish staring our Black Garlic wedge. No judgment if you eat this one straight out of the pot.\
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
Directions
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!
