Vegetarian Portobello Mushroom Stroganoff
Hearty mushrooms in a creamy sauce tossed with buttery egg noodles
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Ingredients
- 1 (12-ounce) package Manischewitz Wide Egg Noodles
- 2 tablespoons Earth Balance or olive oil
- 8 ounces portobello mushrooms, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cubes Gefen Frozen Garlic
- 1/2 teaspoon dried ground thyme
- 2 teaspoons flour
- 1 cup water or vegetable broth
- 1 cup Gefen Oat Milk or non-dairy milk (pea protein or soy)
- 2 teaspoons Dijon mustard
- scallions, sliced for garnish
- parsley, chopped, for garnish
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