Creamy Mushroom Stroganoff – Hannah Romanowsky

Name: Creamy Mushroom Stroganoff – Hannah Romanowsky
Ingredients: 3 tablespoons olive oil*, divided; 1 large leeks; 20 ounces of mixed mushrooms (~560g) (see “Ingredient Rundown” section for which variety I used); 6 garlic cloves, cone #1; 1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme; salt; 1 1/2 cups vegetable broth; 2 tablespoons tamari or soy sauce; 1 tablespoon vegan Worcestershire sauce (optional); ¼ cup (~30g) all-purpose flour** I use gluten free; 1 (13.5 ounce) (400 ml) can of full-fat coconut milk or 1 container of sour cream; 2 tablespoons tahini; 2 tablespoons nutritional yeast; 1 teaspoon paprika; ½ teaspoon Dijon mustard or coarse-grain mustard; 12 ounces (340g) pasta of choice- Gluten free; Freshly cracked black pepper to taste

hannahromanowsky.com

Creamy Mushroom Stroganoff Ingredients 3 tablespoons olive oil*, divided 1 large leeks 20 ounces of mixed mushrooms (~560g) (see “Ingredient Rundown” section for which variety I used) 6 garlic...

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Ingredients

3 tablespoons olive oil*, divided
1 large leeks
20 ounces of mixed mushrooms (~560g) (see “Ingredient Rundown” section for which variety I used)
6 garlic cloves, cone #1
1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme
salt
1 1/2 cups vegetable broth
2 tablespoons tamari or soy sauce
1 tablespoon vegan Worcestershire sauce (optional)
¼ cup (~30g) all-purpose flour** I use gluten free
1 (13.5 ounce) (400 ml) can of full-fat coconut milk or 1 container of sour cream
2 tablespoons tahini
2 tablespoons nutritional yeast
1 teaspoon paprika
½ teaspoon Dijon mustard or coarse-grain mustard
12 ounces (340g) pasta of choice- Gluten free
Freshly cracked black pepper to taste