Cooking Instructions
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Step 1
Bring a very large pot of salted water to a boil. Cook the
Pasta (680 g)
until al dente, then drain and set aside until ready to use.
Step 2
Heat
Vegan Butter (40 g)
in a very large, rimmed frying pan. Add the
Onions (2)
and
Garlic (3 cloves)
. Sauté until fragrant and the onions become soft.
Step 3
Add the
Mushrooms (680 g)
to the pan with the onions, and sauté until browned, about 10-15 minutes.
Step 4
Now, whisk together the
Vegan Sour Cream (340 g)
,
All-Purpose Flour (30 g)
,
Vegan Worcestershire Sauce (30 mL)
,
Paprika (3 g)
, the
McCormick® Garlic Powder (2 g)
,
Vegetable Broth Paste (3 g)
, and
Ground Black Pepper (as needed)
, in a medium mixing bowl. Add to the mushrooms, and stir well to combine. Cook on low until thoroughly heated.
Step 5
You can serve this stroganoff two ways. Either add in the pasta and
Fresh Parsley (20 g)
to the mushrooms and toss to coat, or serve the mushroom mixture over the pasta and sprinkle parsley on top.
