500g mushrooms, sliced
1 small onion, diced
3 cloves garlic
2 tbsp vegan butter
1/4 + 1/2 tsp salt
1/4 tsp pepper
1 1/2 tsp dijon
6 tbsp full fat coconut milk
1 1/2 tsp corn starch
200ml veggie stock or water
3-4 tbsp chopped parsley
400g pasta of choice
In a deep frying pan, heat vegan butter (or evoo) over medium heat. Add garlic and onion. Cook until onions begin to soften.
Add sliced mushrooms. Season with 1/4 tsp salt and cook until until liquid evaporates and mushrooms shrink in size.
In a separate bowl, combine remaining ingredients for sauce with a whisk.
Add sauce to mushrooms and simmer until it thickens.
Cook your favourite pasta according to package instructions.
Top with stroganoff and sprinkle with parsley! Enjoy!
Serves 4