Fusion fun: Mushroom
Stroganoff has Russian roots and Creste di Gallo pasta is obviously Italian.
4
cups creste di gallo pasta
1
cup sliced red onion
2
tablespoons olive oil
16
oz brown, cremini mushrooms, sliced (or 3 oz dried mushrooms, reconstituted in room temperature water for 20 min., drained—saving the liquid for bouillon—and rinsed)
4
cloves garlic, minced
1
tablespoon thyme
1
teaspoon rosemary
1
cup vegan sour cream
1
rounded teaspoon (for 1 cup) vegetable bouillon powder
2
teaspoons cornstarch
2
teaspoons grainy mustard
2
teaspoons ketchup
salt
2
tablespoons minced fresh parsley
Cook
the creste di gallo pasta until al dente then drain.
While
the pasta is cooking, sauté the onion in the olive oil for 5 min., stirring
frequently. The onion will start to caramelize. If the onion is getting too
dark, add a tablespoon of water to slow down the process.
Add
the mushrooms, garlic, thyme and rosemary and continue sautéing and stirring
for another 5 min. (Only a couple min. if using dried mushrooms.)
Stir in the vegan sour cream, vegetable bouillon powder, cornstarch, mustard
and ketchup.
Salt to taste.
Serve
over the pasta or mix in.
Sprinkle
with the minced, fresh parsley.
Serves
4.
♥ Becki
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