
Vegan Mushroom Stroganoff with Reishi Mushroom (Vegan, Paleo, Gluten Free)
Ingredients:
- 1 onion diced
- 11 oz (310 grams) Baby Bella Mushroom (or your favourite culinary mushroom–white button or shiitake etc.)
- 2 cloves garlic minced
- 1 tbsp olive oil
- 4 tbsp white wine (optional)
- 1 tsp Reishi mushroom extract powder
- 1 tbsp tamari sauce
- 2 tbsp cornstarch
- 3/4 cup oat milk or canned coconut milk
- 1 tbsp nutritional yeast
- 3/4 cup veggie broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp chilli flakes
- Salt and pepper to taste
- Parsley chopped for garnish
Directions:
- Heat oil in a large pan over medium heat, add onions and cook for 4 minutes. Add garlic and cook for another minute or until fragrant. Add mushrooms and continue to cook for 3 minutes
- Pour in white wine, veggie broth, tamari, onion powder, garlic powder, paprika, salt and pepper, and nutritional yeast. Stir to combine and bring to a boil. Reduce heat to low
- Whisk cornstarch into the milk until fully dissolved. Pour mixture over mushrooms and cook for an additional 5 minutes, making sure to stir when needed while sauce thickness. Add more spices if desired.
- Serve over rice or quinoa and garnish with fresh parsley
- Enjoy your delicious vegan mushroom stroganoff with Reishi!