Some minor adaptations to this recipe from evergreen kitchen.ca make this recipe a good gluten-free lunch option. I used both brown rice flour and brown rice noodles in place of their recommendations. It's delicious and creamy! If I hadn't made it myself I would have guessed someone used a can of Cream of Mushroom soup here!
MUSHROOM STROGANOFF
Adapted from evergreenkitchen.ca
4 servings
2 tablespoons coconut oil, divided
1 large yellow onion
1 lb cremini or button mushrooms
3 cloves of garlic, minced
2 teaspoons fresh thyme, picked
3 tablespoons brown rice flour
3 1/2 cups vegetable stock
7 oz dry brown rice tagliatelle egg noodles
1/2 cup plain almond milk
Salt and pepper
Heat a 1 tablespoon of oil in large skillet (or pot) over medium-high heat. While the pot heats, dice onion. Cook onion for 6 minutes, or until it’s translucent and slightly golden brown on edges. Meanwhile, cut the ends off the mushrooms and slice. Add mushrooms to the pot and cook for 8 minutes, or until mushrooms have released all their liquids and are golden brown.
Reduce heat to medium. Add remaining 1 tablespoon of oil, minced garlic and freshly picked thyme leaves to the pot. Cook for 2 minutes. Add flour and mix well until vegetables are coated evenly. Then add vegetable stock. Scrape any brown bits off the pan and stir well. Bring liquid back to a boil.
Once boiling, add noodles and non-dairy milk. Use spoon to distribute the noodles so they’re fully covered with liquid. Stir every couple minutes to ensure even cooking. Cook uncovered for 8-10 minutes or until the noodles are el dente. Keep an eye on your mixture: if noodles need more liquid, add extra stock in very small increments. Add salt and pepper to taste. Serve immediately and garnish with chopped parsley and cheese of your choice.
