Creamy Vegetarian Mushroom Stroganoff
Servings: 6
Calories: 348.09 kcal
Ingredients
- 12 oz. egg noodles use egg-free noodles for vegan version
- 8 oz. baby mushrooms sliced
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 shallot minced
- 2 cups vegetable broth or bone broth if not vegetarian
- 1 tsp. smoked paprika
- 1 Tbsp. butter
- 1 Tbsp. Bob’s Red Mill Flour
- ½ can coconut milk
- Salt and pepper
- 1 Tbsp. avocado oil
Instructions
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Cook noodles according to package directions. Drain. Set noodles aside. (To make dish in only one pot, cook noodles in Dutch oven, then remove once cooked. To save time, prepare rice noodles first and while they cook, chop veggies.)
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Heat Dutch oven over medium. Once hot, add oil and sauté diced onion for about 3 minutes.
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Add garlic and shallot to pot and cook for 1 minute more.
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Add butter and mushrooms and stir. Season with smoked paprika, salt and pepper. Cook for about 3 minutes.
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Add broth, coconut milk and flour, making sure there are no clumps in the flour.
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Add noodles and stir well to combine.
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Top mixture with sprig of rosemary. Reduce heat to low, cover and cook for 20 minutes.
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Adjust seasonings to taste.
Recipe Notes
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Nutrition Facts
Creamy Vegetarian Mushroom Stroganoff
Amount Per Serving
Calories 348.09
Calories from Fat 123
% Daily Value*
Fat 13.66g21%
Saturated Fat 8.18g41%
Cholesterol 52.64mg18%
Sodium 350.05mg15%
Potassium 432.02mg12%
Carbohydrates 47.98g16%
Fiber 2.66g11%
Sugar 3.54g4%
Protein 10.21g20%
Vitamin A 424.49IU8%
Vitamin C 2.48mg3%
Calcium 39.31mg4%
Iron 2.49mg14%
* Percent Daily Values are based on a 2000 calorie diet.