Recipe

I Was Never A Huge Fan Of Mushrooms When I Was Younger Becau

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I was never a huge fan of mushrooms when I was younger because I didn’t like their texture. But the older I’ve gotten, the more I have taken a liking to them, especially when they’re mixed into a savory dish! This dish is easy to throw together and not very mushroom-tasting at all! A great alternative to beef stroganoff.

🍽️(Serves 4) Ingredients:
– 1 diced onion
– 2-3 minced garlic cloves
– 1-2 tablespoons of olive oil
– 11 oz. of sliced fresh mushrooms (I used white)
– 4 tablespoons of white wine/white wine vinegar
– 1 tablespoon soy sauce
– 3/4 cup vegetable broth
– 3/4 cup plant based milk
– 2 tablespoons cornstarch (for a healthier version, you can use arrowroot)
– Pinch of onion powder, garlic powder, paprika, red pepper flakes, nutritional yeast, and salt/pepper
– Fresh parsley to top
– Whatever carb you choose. I used brown rice but this would also be yummy with pasta

🍽️Directions:
– Heat the oil in a large pan and fry the onion for 5 minutes. Then add the garlic and fry for a couple minutes longer
– Add mushrooms and fry for about 5-7 minutes
– Pour in the white wine, broth, soy sauce, and your spices. Bring to a boil
– Add cornstarch/arrowroot to your milk and stir until it’s dissolved
– Pour the milk mixture into the skillet and cook on low medium until the sauce thickens
– Top with fresh parsley and serve with rice/pasta




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