Creamy Mushroom Stroganoff

This Creamy Mushroom Stroganoff is a delicious vegetarian take on the classic Beef Stroganoff. This pasta dish is rich, flavorful and super satisfying. Perfect for all mushroom lovers.

16 Oz Dry Pasta Cooked. I used gluten free Rummo Pasta
1/4 Cup Butter
1/2 Yellow Onion Diced
2 Garlic Cloves Minced
2 Portabella Mushrooms Cleaned and sliced
2 Cups Baby Bella Mushrooms Chopped
1/2 Tsp Salt and Pepper
2 Tsp Worcestershire
1/3 Cup Flour I used Gluten Free Flour
1 1/2 Cups Vegetable Stock
1/2 Cup Dairy Free Sour Cream
1 Tbsp Dijon Mustard
1/4 Tsp Italian Parsley Chopped

INSTRUCTIONS

Start by cooking your pasta as directed. Save a 1/4 cup of water for later when it's finished.
Strain, rinse and set aside.
Next in a large saute pan melt 1/4 cup butter.
Add in your diced onions, garlic. Stir
Add in all of your mushrooms. Saute for 2-3 minutes.
Mix in salt, pepper and Worcestershire sauce.
Then add in your flour. Mix until the flour is absorbed.
Then add in your vegetable stock. Stir well and let simmer for 4-5 minutes until thickened.
Now add in your pasta water. Blend.
Mix in your sour cream and dijon mustard.
And finally add back in your pasta.
Garnish with Chopped fresh parsley and serve immediately!