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Mushroom Stronganoff – IP style

Prep Time10 minsCook Time10 minsTotal Time20 mins

Pasta and shrooms. A winning combination. This recipe can be made vegan, or with dairy, although the dairy-free is so creamy, you wouldn’t believe it’s dairy and cheese free.
Serve as a first course, or as a main with a side salad and a large piece of garlic bread.
This makes enough for 4.

 1 cup White onion, chopped
 2 Garlic cloves, minced
 4 cups Mushrooms, slicedBella, button, portobello, or a variety of mushrooms can be used
 1 tbsp Italian seasoningMixture of, parsley, oregano, marjoram, rosemary, thyme, etc.
 1 tbsp Nutritional yeastParmesan cheese can be substituted
 ¼ tsp Black pepper
 3 cups Vegetable broth
 5 cups PastaPenne, bow tie, broken pieces of lasagna noodles, etc
 ½ cup Almond milk, unsweetened Unsweetened coconut milk, 2%, full fat milk, etc can be substituted
 1 tbsp Worcestershire sauce (see * for homemade recipe)
 2 tbsp FlourCornstarch can be substituted
 ¼ tsp Lemon juice
 Oil to cook with, salt and pepper to tasteChopped fresh parsley to garnish with
1

In a small bowl, whisk together almond milk, flour, and Worcestershire sauce. Set aside.

2

Using the instant pot, heat a drizzle of oil with the sauté feature.
Sauté onions and garlic, for about a minute.
Add sliced mushrooms and sauté for another 1-2 minutes. Until slightly softened. (The IP will finish the cooking.)
Turn off IP/sauté feature.

3

Add to onion and mushrooms, herbs/seasoning, pepper and a pinch of salt, nutritional yeast, vegetable broth and pasta. Stir together.

4

Seal the IP lid and set to Pressure on high, for 4 minutes.
Quick release when complete.

5

Add to IP, almond milk and flour mixture, and fresh lemon juice. Turn on sauté mode for 1-2 minutes.
Season with salt and pepper to taste.

6

Serve hot, with a sprinkle of fresh parsley.

Enjoy!

Homemade Worcestershire Sauce
7

Heat together, just until a low simmer and then remove from heat.

1 cup apple cider vinegar
1/3 cup soy sauce
3 tbsp brown sugar
1 tsp mustard (Dijon or yellow)
1/2 tsp allspice
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper

Allow to cool and store in fridge 1-2 months. Makes about 1 1/2 cup of sauce.

Nutrition Facts

0 servings

Serving size