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Vegan Mushroom Stroganoff

Mushroom Stroganoff

2 cups sliced button mushrooms

2 cups sliced portabella mushrooms

1 cup sliced shiitake mushrooms

1 small yellow onion, sliced

½ cup diced celery

½ cup diced carrot

1 cups vegetable stock

1 cup cashew milk

2 tablespoons flour

3 tablespoons vegan butter

2 tablespoons chopped fresh dill

1 pound cooked vegan noodles

Method of Prep:

Heat a large skillet on medium/high heat. Add 2 tablespoons butter and mushrooms. Be careful not to crowd the pan. Brown mushrooms for about 5 minutes. Remove mushrooms and reserve any liquid. In the same pan, sweat carrots, onions and celery in remaining butter. Sprinkle flour into the pan evenly to make a roux. Stir roux covered vegetables until a warm nutty smell is present. Add liquid and stir with a whisk until smooth. Add mushrooms and boil mixture until thick. Finish with chopped dill and season to taste. Add vegan sour cream if desired. Serve over noodles.

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