Learn more about our Nourish program here.
Creamy Mushroom Stroganoff // Nourish
16 oz dry pasta cooked
1/4 cup butter
1/2 yellow onion diced
2 garlic cloves minced
2 portabella mushrooms cleaned and sliced
2 cups caby bella mushrooms chopped
1/2 teaspoon salt and pepper
2 teaspoon worcestershire
1/3 cup flour
1 1/2 cups vegetable stock
1 cup sour cream
1 tablespoon dijon mustard
1/4 teaspoon italian parsley chopped
Cook pasta as directed. Save a 1/4 cup of water for later when it’s finished. Strain, rinse and set aside.
In a large saute pan melt 1/4 cup butter. Add in diced onions, garlic and stir. Add mushrooms. Saute for 2-3 minutes.
Mix in salt, pepper and Worcestershire sauce, then add flour. Mix until the flour is absorbed, and add vegetable stock. Stir well and let simmer for 4-5 minutes until thickened.
Add the reserved pasta water, blend. Mix in sour cream and dijon mustard.
Add the pasta, garnish with chopped fresh parsley and serve immediately!