Portabella Stroganoff

Ingredients

1 tbsp non-hydrogenated margarine
2 small onions, chopped
1 1/2 lb (680 g) sliced fresh portabella mushrooms (we used the mini ones – if you have the full-sized ones, cut up into 3 cm by 1 cm slices)
2 bay leaves
1 tsp dried thyme
1 cup (250 mL) low sodium vegetable broth (or use imitation beef flavour cube)
1 tbsp tomato paste
1/2 cup (1/2 of 230g tub) vegan cream cheese of choice
1/4 cup chopped fresh parsley
375g hot cooked whole grain fettuccini noodles, broken up before cooking


Directions


Add margarine and onions to skillet; cook on medium heat 5 minutes or until onions are crisp-tender, stirring occasionally. Stir in mushrooms, bay leaves and thyme; cook 10 minutes, stirring occasionally. 


Add broth and bring to boil. Simmer uncovered on low heat 3 minutes or until slightly thickened. Add tomato paste and cream cheese spread; stir in until melted.


Remove and discard bay leaves. Stir in parsley. Serve over noodles.



Comments

  1. Very nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed surfing around your blog posts.
    In any case I'll be subscribing to your feed and I hope you
    write again soon!

    Here is my site - eyebrow hair

    ReplyDelete
    Replies
    1. Thanks for your kind words. I'm glad you enjoyed the blog. I had a look at your haircutting site and found it very informative. Love the pictures. I should have some new content up this weekend - glad you subscribed. Much appreciated!

      Cheers,
      Mark

      Delete

Post a Comment