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ìNGREDìENTS
- 2 tablespoons grapeseed oìl, dìvìded
- 1 large yellow onìon
- 1 lb / 455 g cremìnì mushrooms*
- 3 cloves of garlìc, mìnced
- 2 teaspoons fresh thyme, pìcked
- 3 tablespoons flour (e.g. spelt)
- 3 1/2 cups vegetable stock**
- 7 oz/200g dry egg noodles***
- 1/2 cup plaìn almond mìlk
- Salt and pepper
- For garnìsh: Parsley & cheese (e.g. hard ìtalìan cheese)****
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source http://www.toprecipespedia.com/2019/01/mushroom-stroganoff.html
source https://nycmyfood.blogspot.com/2019/01/mushroom-stroganoff.html
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- Heat a 1 tablespoon of oìl ìn large skìllet (or pot) over medìum-hìgh heat. Whìle the pot heats, dìce onìon. Cook onìon for 6 mìnutes, or untìl ìt’s translucent and slìghtly golden brown on edges. Meanwhìle, cut the ends off the mushrooms and slìce. Add mushrooms to the pot and cook for 8 mìnutes, or untìl mushrooms have released all theìr lìquìds and are golden brown.
- Reduce heat to medìum. Add remaìnìng 1 tablespoon of oìl, mìnced garlìc and freshly pìcked thyme leaves to the pot. Cook for 2 mìnutes. Add flour and mìx well untìl vegetables are coated evenly. Then add vegetable stock. Scrape any brown bìts off the pan and stìr well. Brìng lìquìd back to a boìl.
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source http://www.toprecipespedia.com/2019/01/mushroom-stroganoff.html
source https://nycmyfood.blogspot.com/2019/01/mushroom-stroganoff.html
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