From the kitchen
Almond Milk Mushroom Stroganoff
Earthy mushrooms simmered in an almond milk and Dijon mustard reduction for a lighter take on the classic.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 2 tbsp Olive Oil
- 1 lb Mixed Mushrooms, sliced
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tbsp Flour
- 1 cup Vegetable Broth
- 1 cup Unsweetened Almond Milk
- 1 tbsp Dijon Mustard
- Egg Noodles, for serving
Method
- Heat the olive oil in a large skillet over medium-high heat and sear the mushrooms until deeply golden, about 8 minutes. Remove and set aside.
- In the same skillet, sauté the onion until soft, about 5 minutes, then add the garlic and cook 1 minute.
- Sprinkle in the flour and cook 1 minute, then whisk in the vegetable broth until smooth.
- Reduce heat to low, stir in the almond milk and Dijon mustard, and return the mushrooms to the pan.
- Simmer gently 5 minutes, without boiling, until slightly thickened. Serve over egg noodles.
Kitchen note
Dijon mustard adds tang here instead of the traditional sour cream, but go easy — almond milk has far less fat to buffer sharp acidity, so the mustard's bite comes through more directly than you'd expect.
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