Categories: Entrees, Pasta
Confession time...I love mushrooms. Even the word love does not do justice to how I feel about shrooms. I dream about them, seriously. I know my life is sad, but hear me out. Every single time I cook with a mushroom I am wowed. Wowed by how it morphs into something meaty, yet tender, and how it brings out all the right tasty earthy undertones. It marries beautifully with pasta, rice, vegetables, and anything else I can throw at it. That my friends is versatility. So the mushroom craving hit me hard this week. I wanted something simple, warm, and comforting to chase away these cold winter days. "Mushroom stroganoff" whispered the little voice in my head. Mmmm that sounds perfect. I opted for penne in this version as that is what I had in the pantry. This is everything I had hoped for and I just had to share, in case you could go for something simple, warm, and comforting too.
- 12 oz penne pasta, or pasta of your choice, cooked al dente and drained
- 1/2 cup of reserved pasta cooking water
- 1 medium sweet onion, finely chopped
- 1 clove garlic, minced
- 2 TBS olive oil, divided
- 16 oz package of baby portobello mushrooms (cremini), sliced 1/4" thick, stems discarded
- 1/8 cup Bragg's liquid aminos
- 2 tsp balsamic vinegar
- 1/8 cup nutritional yeast
- 1/2 cup coconut milk (I used SoDelicious unsweetend)
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt or to taste
While pasta is cooking, in a large non-stick skillet heat 1 TBS olive oil over medium heat. Add onions and saute until golden, about 6 minutes. Add garlic and saute for another 2 minutes. Remove onions and garlic from pan and put mixture into a small bowl, set aside. In the same skillet, heat up remaining 1 TBS of olive oil over medium heat. Add mushrooms, stirring and spreading them out in the pan so that each one is in contact with the heat. Let stand for 2 minutes, stir and let stand again another 2 minutes. Then add the onion and garlic mixture back into the pan. Stir to incorporate. Next add the Bragg's, vinegar, and nutritional yeast to the pan, stirring to combine. Then add the coconut milk and pepper, again stirring well. Cook over medium heat for 2-3 minutes until the sauce starts to thicken. Add the drained pasta and reserved pasta water to the pan, stir well and continue to cook for a couple more minutes so that the sauce and noodles really cling to each other. Taste test and add salt if desired. Serves 4-6 in generous portions.