Vegan Mushroom Stroganoff

Stroganoff is one of those dishes that my mom made frequently when I was a kid, so I have some special emotional attachment to it. I heard a piece on NPR the other day talking about our first response to food not being visual, but rather an emotional response that happens even earlier. I totally agree. And while she was "upgrading" Tuna Noodle Casserole (recipe on above link), I decided to go for Stroganoff.  Of course, we always ate it with beef growing up ... and probably canned cream of mushroom soup, though I'm not positive because mom and mushrooms didn't always agree....so, some serious changes needed to be made


Ingredients
2 TBSP coconut oil
1 onion, chopped
2-4 gloves of garlic, chopped
2 cups mixed mushrooms (I used shitake and button - it's what I had)
1/2 cup vegetable stock
4 TBSP dry white wine (spit into two equal parts)
1 cup almond (or any non-dairy) milk
1 TBSP corn starch
2 TBSP flour (I used rice flour for a gluten free recipe)
2 TBSP dijon mustard
salt and pepper to taste
noodles of your preference (traditionally served with egg noodles)

Directions

1. Heat coconut oil in wok or saucepan. Add onion and cook until translucent and browned. Add 2 TBSP white wine to deglaze.
2. Add garlic and saute for about 2 minutes before adding mushrooms. Brown mushrooms then add vegetable stock and cook uncovered until most of the liquid has cooked away.
3. Meanwhile, in a small bowl add almond milk, corn starch, flour, dijon mustard and remaining 2 TBSP of white wine.  whisk together until ingredients are well combined.
4. Add milk mixture to mushrooms and stir to combine.
5. Reduce heat to low and simmer for 10 more minutes before serving.
6. Combine mushroom mixture and cooked noodles in large bowl for serving.

I used macaroni, since we didn't have any small flat noodles - it worked really well.

This dish was a HIT! (And thus we ate it down before remembering to take  a photo!)