One-Pot Mushroom Stroganoff
Mushroom stroganoff is a decadent and comforting upcycle of the beef-centric version, dating back to Russian aristocrats in the 1800s. This modernized twist on stroganoff relies on vegan sour cream and cream cheese for its velvety, rich sauce. Smoked paprika and nutritional yeast, a great source of B vitamins (except for B12), bolster the savory, umami notes of cremini mushrooms.
Nutrition (per serving)
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INGREDIENTS
- 1 shallot, peeled and thickly sliced
- 2 tbsp nutritional yeast
- 4 oz cremini mushrooms, trimmed and cut into 1/4-inch slices
- 1 tsp smoked paprika
- 2 tsp vegetable broth concentrate
- 6 oz gluten-free penne pasta
- 2 oz vegan cream cheese
- 2 oz teen spinach
- 1/4 cup Treeline® Dairy-Free Sour Cream
- 2 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Heat 2 tbsp olive oil in large pot over medium heat. Cook shallot until softened, 3 to 4 minutes. Stir in mushrooms, just 1 tsp paprika, and ¼ tsp pepper and cook until lightly browned, 5 to 7 minutes. Stir in nutritional yeast, broth concentrate, 3¼ cups water, and 1 tsp salt. Bring to a boil, add pasta, and simmer until most water is absorbed and pasta is al dente, 9 to 11 minutes.
Off heat, add cream cheese and spinach and stir until creamy and well combined. Season to taste with salt and pepper. Divide stroganoff between shallow bowls and dollop with sour cream. Priyatnovo appetita!
For 4-serving meal, double all ingredients except water in step 1; use only 5 cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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