Mushroom Stroganoff

Ingredients

Servings:

3 tbsp.

olive oil

Half

small red onion

garlic cloves

450 g. / 16 oz.

mushrooms (Cremini, shiitake, button) 

¾ tsp.

salt 

½ tsp.

pepper 

1 tbsp.

flour 

4 tbsp.

cooking sherry (or sub white wine or more broth) 

475 ml.

vegetable broth 

1–2 tbsp.

whole-grain mustard 

250 g. / 8 oz.

uncooked pasta (Rotini, penne)

100 ml. to 175 ml. / ½ to ¾ cup

sour cream (or vegan sour cream or cashew cheese) 

A simple, easy vegetarian weeknight dinner that is creamy and hearty and full of delicious depth and flavor! This version is vegan-adaptable and can be made on a stovetop.

Instruction

First prepare your vegetables. Peel and chop red onion and garlic and slice all the mushrooms to your preferred size.

Heat oil using the Sauté mode. Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid. 

Sprinkle with the flour, and give a stir coating the mushrooms. Add the sherry wine, broth, and mustard and stir well, scraping up any browned bits with a wooden spoon to prevent burn. 

Add the pasta and stir.

Cook using Pressure Cooking mode for 3-4 minutes.

Once finished, stir in the sour cream and set the Keep Warm setting for 5-10 minutes. The sauce will thicken slightly but will remain “saucy” enough for dipping garlic bread. Taste, add more mustard if you like.  Enjoy your dish!  