Mushroom Stroganoff

• olive oil2 tablespoon
• medium yellow onion1
• cremini mushroom¾ lb
• garlic3 clove
• dried thyme½ teaspoon
• pepper¼ teaspoon
• salt½ teaspoon
• dry white wine4 tbsp
• vegan worcestershire½ tablespoon
• flour1 oz
• vegetable broth2 cups
• almond milk1½ cups
• fusilli pasta8 oz
• fresh parsley0

Instructions

1. 1

   In a large pot, heat 1 tablespoon of olive oil over medium heat.

2. 2

   Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.

3. 3

   Add the mushrooms and cook until most of the juices have evaporated.

4. 4

   With your spoon, make a space in the center of the pot.

5. 5

   Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.

6. 6

   Cook for 2-3 minutes, until fragrant.

7. 7

   Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.

8. 8

   Add flour and stir until fully combined.

9. 9

   Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.

10. 10

    Cover and increase the heat to medium-high.

11. 11

    Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.

12. 12

    Serve immediately, garnished with parsley.

13. 13

    Enjoy!