Mushroom Stroganoff

Who can say no to a stroganoff? Clearly I can't. I can't say no to anything that falls into the comfort food category. This is so ridiculously easy, and creamy, and delicious! It can be made with or without gluten just by replacing a few ingredients. I made it GF, because I was accommodating someones diet, and it came out perfect.

12 oz box of egg-free ribbon noodles (I couldn't find any that were egg-free so I used brown rice casarecce pasta)
2 tablespoons olive oil
1 small white onion, diced
16 ounces portabella mushrooms, sliced thick
2 garlic cloves, minced
2 cups vegetable broth, preferably vegan beef flavored if your health food store carries it
Salt to taste
1 teaspoon black pepper
1 tablespoon vegan Worcestershire sauce (whole foods carries it!)
1/4 cup all purpose flour (I used garbanzo bean flour)

1 cup cashew sour cream (to make this you will need 3/4 cup raw cashews, 3/4 cup water, 1 tablespoon apple cider vinegar)

Cook your pasta and set aside. In a saute pan over medium heat add the olive oil, once hot add the onions and mushrooms. Cook until the onions are translucent and the water from the mushrooms cook out. Add garlic to the pan and saute for another minute. Pour veggie mixture into a bowl and set aside. 

In a blender combine the cashew cream ingredients, blend until smooth. You want it to be the consistency of heavy cream, or slightly thicker. It's not an exact science, you may need to adjust the amount of water, etc. 

In the same pan that you used for the onions and mushrooms add the broth and bring it to a boil. Add salt to taste, pepper, and Worcestershire sauce. Whisk in the flour and continue to cook until the sauce thickens. Lower the temperature, stir in the mushroom mixture from earlier along with 1 cup of the cashew cream. Serve over the pasta.

Recipe from worldmom12