I love traveling and I love exploring different cities and experiencing all they have to offer from culture to museums and museums to food, but there I love getting home from a trip and enjoying a home-cooked meal.
Growing up we rarely ate out. It was a special treat reserved for birthdays and special occasions. Though now with everyone’s busy schedules and crazy lifestyles we find ourselves eating out more than we would like to. It’s mostly unavoidable on short trips like our recent exclusion to Kansas City and this time I couldn’t wait to get back in the kitchen and make one of our faves—Mushroom Stroganoff.
The sound of the vegetables sizzling and the smell of roasting garlic and mushrooms, sign me up any day.
Especially yummy for a snow day. It’s a warm, nourishing, and comforting meal. Make a bowl and cuddle up on the couch for a great date night. And did I mention it’s vegan!!
GLUTEN-FREE, VEGAN MUSHROOM STROGANOFF
- 12 oz gluten-free pasta of choice
- 2 tbsp olive oil
- 1 onion, diced
- 3 1/2 - 4 cups of mushrooms, rinsed and sliced
- 1 1/2 tbsp garlic, minced
- 2 tbsp gluten-free flour
- 3/4 can of coconut milk
- 3 /4 cup of vegetable oil
- Fresh basil, chopped
- Salt and pepper, to taste
- Bring a pot of lightly salted water to boil. Add in pasta and prepare according to the directions on the box.
- In a sauté pan over medium, sauté the onion in oil until softened, roughly 3 minutes.
- Add mushrooms and garlic then cook roughly 5-7 minutes or until mushrooms are caramelized, stirring often. Mushrooms cook best when the most surface area is touching the hot pan allowing the moisture in each mushroom to evaporate, so try and keep the mushrooms in a single layer.
- Add flour and stir for another minute until the mushrooms are well-coated.
- Stir in the vegetable broth and coconut milk. Allow to simmer for roughly 5 minutes.
- When pasta is done, drain well and return to large pot.
- Add in fresh basil and seasonings to taste, stir to incorporate, and let simmer for an additional 5 minutes or until the liquid has reduced and thickened.
- Remove from mushroom sauce from heat and pour into pot with pasta. Gently stir until pasta and sauce are well combined then serve.
- A noodle shape with some ridges (like penne or fusilli) are best to hold the sauce, but if all you’ve got is spaghetti noodles…it tastes just as delicious!
- If you want your dish to be 100% vegan, make sure your pasta of choice is as well.