Mushroom Stroganoff
This simple and delicious creamy mushroom stroganoff recipe is a healthy meatless meal you’ll want to make over and over again… even if you’re not a vegetarian!
Ingredients
- 1/2 cup diced onion
- 2 tsp olive oil
- 18 oz sliced mushrooms
- 2 1/2 tsp minced garlic
- salt and optional pepper
- optional 1/4 tsp dried thyme
- 2/3 cup vegetable broth
- 1/2 cup canned coconut milk
- 2-4 tbsp gluten free arrowroot
- 9 oz box gluten free pasta (egg tagliatelle) 2 oz per serving
jovial brand GF pasta has great taste & texture
Instructions
- Sauté the onions in oil or spray over medium heat in a large nonstick pan until they begin to brown.
- Add the mushrooms, salt, garlic, and optional thyme. Stir occasionally. The mushrooms will get watery. Let it cook until the pan starts to look dry again (about 10 minutes).
- Whisk in broth, milk, and arrowroot.
- Cook—stirring as needed—until it thickens.
- If needed add extra coconut milk at the end before serving.
- While mushroom sauce is cooking prepare gluten free pasta according to package directions. Drizzle with a small amount of olive oil when finished to keep it from sticking together.
Notes
Use the higher amount of flour for a thicker gravy, or add more broth if the stroganoff gets too thick.
Add 1/2 tsp salt if eating on its own, or 1 tsp if using as gravy to go over pasta or a grain.
If making the recipe in a slow cooker, simply combine all ingredients and let cook on high 3-4 hours.
Options: Serve over spaghetti squash, riced cauliflower, brown rice or any other gluten free pasta.
Toss in a handful of spinach, peas, carrots, black beans or chickpeas.
Toss in a handful of spinach, peas, carrots, black beans or chickpeas.
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