Stroganoff vegan aux champignons

Ingrédients

• 1 Pound Egg-Free Wide Pasta
• 1 Pound Baby Bella Mushrooms (sliced)
• 2 Cups Vegetable Stock
• 1 Medium Onion (thinly sliced)
• 1/2 Cup Full Fat Coconut Milk
• 1/4 Cup Vinegar
• 4 Tablespoons Vegan Butter (divided)
• 1 Tablespoon Garlic (minced)
• 2 Teaspoons Xanthan Gum
• Salt and Pepper (to taste)

Préparation

1. 1

   Boil noodles based on packaged directions. Drain and set aside.

2. 2

   Saute Onion: In a large skillet, melt 2 tablespoons of butter and saute the sliced onion for about 2-3 minutes or until translucent.

3. 3

   Cook: Add the remaining butter, mushrooms, and garlic. Cook until mushrooms are tender, about 5 minutes. Add vinegar and let simmer for about 3 minutes.

4. 4

   Mix: In a small bowl, whisk together the xanthan gum and stock. Mix until slightly thickened or well combined. Add to the skillet and simmer for about 7 minutes on medium/low heat. Add the coconut milk and cook for about another 3 minutes. Add salt and pepper based on your preference.

5. 5

   Serve over noodles and enjoy!