Vegetarian Mushroom Stroganoff (GF & Easy)
This Mushroom Stroganoff is an easy weeknight dinner that is loaded with baby bella mushrooms in a thick creamy sauce.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dinner, Main
Cuisine: Gluten Free, vegetarian
Servings: 8
Calories: 251kcal
- 8 ounces gluten free pasta of choice
- 2 tbsp. butter
- 1 tbsp. olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 16 ounces baby bella mushrooms
- ¼ tsp. thyme
- 1 ½ cups veggie broth
- 2 tbsp. cornstarch (non-gmo)
- 2 tbsp. coconut aminos
- ¼ cup white wine
- 1 cup sour cream
- salt & pepper to taste
Cook pasta of choice prior to starting per package directions.
Melt butter and olive oil over medium heat on stove top.
Add chopped onions and cook 3-4 minutes to translucent.
Stir in thyme and garlic. Then added sliced mushrooms.
Saute mushroom mixture approximately 7-8 minutes and then remove mushrooms from pan and set aside.
In separate bowl mix cornstarch with veggie broth and add to the pan along with coconut aminos and optional white wine.
Simmer about 1-2 minutes until the sauce starts to thicken stirring several times.
Add mushrooms back into the pan and season with salt & pepper.
Stir in sour cream and mix till thoroughly combined.
Serve sauce over pre-cooked pasta.
Calories can vary based on what type of pasta used.
I used chickpea penne pasta in this recipe.
*Disclaimer
Serving: 1serving | Calories: 251kcal