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Vegan Mushroom Stroganoff


1/2 pound Cooked noodles of your choice

2 Tbsp Olive oil

1 small onion chopped

4-6 oz sliced mushrooms

1 Cup oat milk (Or your choice of non dairy milk)

2 Tbsp Arrowroot (or Cornstarch or flour)

3 Tbsp Vegan Butter

4 Tbsp Bittersweet Herb Farm Lemon Garlic Finishing Sauce


In a large skillet add Olive Oil and chopped onion.  Cook until onions are soft. While onions are cooking, add Arrowroot to 1 Cup oat milk and whisk until lumps are gone.  Add 3 Tbsp Vegan Butter and mushrooms to onions in the skillet and cook until mushrooms have absorbed butter. Add Bittersweet Herb Farm Lemon Garlic Finishing Sauce.   Continue to cook until mushrooms have started to darken.  Turn heat up a little and add the milk and Arrowroot mixture.  Stir until thickened.  Pour over cooked pasta and toss.  Enjoy!

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