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Creamy Mushroom Stroganoff with Wide Noodles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Whisk
  • Knife

Ingredients
  

  • 1 pound cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 1/2 cups vegetable broth
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 cup full-fat coconut milk
  • 8 ounces wide egg-free noodles
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for serving)

Instructions
 

  • Add the sliced mushrooms, diced onion, and minced garlic directly to the slow cooker insert.
  • In a small bowl, whisk the vegetable broth and flour together until smooth. Pour the mixture over the mushrooms and stir once.
  • Stir in the vegan Worcestershire sauce, smoked paprika, and thyme until everything is evenly combined.
  • Cover and cook on low until the mushrooms are very tender and the sauce has thickened.
  • While the sauce finishes, cook the wide egg-free noodles in a large pot of salted water according to the package directions. Drain and set aside.
  • Stir the coconut milk into the slow cooker. Taste and adjust with salt and black pepper.
  • Divide the noodles among bowls and spoon the mushroom sauce on top. Finish each serving with a sprinkle of chopped parsley.

Notes

Stir the coconut milk in only after the mushrooms are fully tender so the sauce stays smooth. If it thickens too much on standing, add a splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little extra liquid to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Whisk, Knife