Vegan Mushroom Stroganoff with Reishi

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:

1. 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
2. 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
3. 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.
4. Serve over rice or quinoa and garnish with fresh parsley
5. Enjoy your delicious vegan mushroom stroganoff with Reishi!

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