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MUSHROOM STROGANOFF

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ìNGREDìENTS
  • 2 tablespoons grapeseed oìl, dìvìded
  • 1 large yellow onìon
  • 1 lb / 455 g cremìnì mushrooms*
  • 3 cloves of garlìc, mìnced
  • 2 teaspoons fresh thyme, pìcked
  • 3 tablespoons flour (e.g. spelt)
  • 3 1/2 cups vegetable stock**
  • 7 oz/200g dry egg noodles***
  • 1/2 cup plaìn almond mìlk
  • Salt and pepper
  • For garnìsh: Parsley & cheese (e.g. hard ìtalìan cheese)****












DìRECTìONS
  1. Heat a 1 tablespoon of oìl ìn large skìllet (or pot) over medìum-hìgh heat. Whìle the pot heats, dìce onìon. Cook onìon for 6 mìnutes, or untìl ìt’s translucent and slìghtly golden brown on edges. Meanwhìle, cut the ends off the mushrooms and slìce. Add mushrooms to the pot and cook for 8 mìnutes, or untìl mushrooms have released all theìr lìquìds and are golden brown.
  2. Reduce heat to medìum. Add remaìnìng 1 tablespoon of oìl, mìnced garlìc and freshly pìcked thyme leaves to the pot. Cook for 2 mìnutes. Add flour and mìx well untìl vegetables are coated evenly. Then add vegetable stock. Scrape any brown bìts off the pan and stìr well. Brìng lìquìd back to a boìl.
  3. ....

  4. ......

See / visit original recipe 👩~🍳 --->here!!!.......


source http://www.toprecipespedia.com/2019/01/mushroom-stroganoff.html
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