Vegan Mushroom Stroganoff

YIELD: 24 SERVINGS

2 oz. olive oil
4 oz. diced onion
1 oz. minced garlic
3 lbs. button mushrooms, sliced
1 lb. cremini mushrooms, roughly chopped
2 oz. white wine
2 oz. tomato paste
3 ¾ cups plain soy milk
4 oz. all-purpose flour salt and pepper, as needed
2 lbs. whole-wheat fettucine, cooked
½ oz. fresh parsley, chopped

1. Heat oil in a large rondo and sauté the onions until translucent. Add the garlic and sauté for 2 more minutes. Add the sliced button mushrooms and sauté until the juices are released.

2. Strain the button mushrooms, reserving the liquid. Saute the cremini mushrooms until the juices are released. Strain the creminis, reserving the liquid.

3. In a separate pan, heat both mushroom liquids with the wine and tomato paste until almost boiling. Mix 1 cup of the soy milk with the flour to make a slurry. Stir in the remaining 2 ¾ cups soy milk into the mushroom liquid. When it simmers, whisk in the slurry until smooth.

4. Add both kinds of mushrooms into the sauce and adjust seasoning with salt and pepper.

5. Toss the mushroom sauce with the fettucine. Serve 6-oz. portions, garnishing with fresh parsley.

Note: This is for about 3 ½ oz. of sauce to 2 ½ oz. of noodles. Peas are a colorful addition, too.

Recipe: University of New Hampshire Dining Services, Durham, NH; Photo: The Mushroom Council