“Gourmet Vegan Mushroom Stroganoff Over Truffled Squash Noodles”
This vegan mushroom stroganoff over truffled squash noodles recipe combines the rich flavors of a classic French dish with a plant-based twist. Perfect for a gourmet lunch or dinner, it features tender portobello and oyster mushrooms in a creamy almond milk sauce served over butternut squash noodles, all drizzled with truffle oil.
Allergens
N/A
Ingredients
- 1 lb portobello mushrooms, sliced 1 lb oyster mushrooms, sliced 1 medium butternut squash, peeled and spiralized 2 cups unsweetened almond milk 1/4 cup nutritional yeast 2 tbsp truffle oil 1 medium onion, finely chopped 3 cloves garlic, minced 1 tbsp olive oil Salt and pepper to taste
Instructions
- In a large pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant.
- Stir in the portobello and oyster mushrooms, sautéing until tender and browned.
- In a separate saucepan, combine almond milk and nutritional yeast, whisking constantly until smooth and slightly thickened.
- Season the mushroom mixture with salt and pepper to taste. Pour in the almond milk mixture, stirring well to combine. Add truffle oil and cook for another 2 minutes.
- Toss the spiralized butternut squash noodles with a small amount of truffle oil. Heat through gently.
- To serve, plate the squash noodles, then spoon the mushroom stroganoff sauce over the top. Garnish with additional truffle oil and fresh parsley.
Chef’s Insight
Use high-quality mushrooms and truffle oil for the most authentic flavor profile.
Notes
Freshly ground black pepper is recommended for the best flavor.