Mushroom Stroganoff with Creamy Miso Pasta
This is a vegetarian version of stroganoff and is packed full of flavor where you may not miss the meat.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 10ounces GG Fettucine Pasta Semol-Dry-3/8"Crcl QK
- 1cup cashews
- 2¾ cups water, divided
- 2tablespoons olive oil
- 1pound portobello mushrooms, quartered
- 1medium onion, chopped
- 2cloves garlic, minced
- 3tablespoons all-purpose flour
- 2tablespoons Miso Paste-Mellow White MO
- 2teaspoons Dijon mustard
- salt to taste
Instructions
Step 1
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes.Step 2
Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.Step 3
Heat olive oil in a large skillet over high heat until shimmering. Add mushrooms and onion and reduce heat to medium-high. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 1 more minute.Step 4
Mix flour and remaining 2 cups water until flour has dissolved and no lumps remain. Gradually pour water mixture into the skillet. Stir in miso paste and Dijon mustard; bring to a boil. Lower heat and simmer until sauce thickens slightly, 4 to 5 minutes. Add cashew sauce.Step 5
Drain pasta and stir into the mushroom sauce. Cook until heated through, 1 to 2 minutes. Taste and season with salt if needed. Serve immediately.