Mushroom Stroganoff

Mushroom Stroganoff

Pasta of choice, fettuccine & wider works
2tbs olive oil & veg butter
1 onion chopped or sliced
4 garlic cloves chopped
500g or more sliced mushrooms
1/3 dry white wine ( you can substitute with apple juice, -lemon juice or apple cider vinegar use 2 tbs)
3 tbs soy sauce
1 1/2 cup veg broth
2 tbs all purpose flour
2 tbs Dijon mustard
3 tbs nutritional yeast
2 ts paprika
1 cup plant milk
3/4 cup plant yogurt
Handful roughly chopped parsley
Salt & pepper to taste.

Cook pasta
Soak soy curls, once soft squeeze all the water out & set aside.
In a glass mix broth, mustard, paprika, flour & nutritional yeast. Set aside.
Heat pan on medium heat & add butter
Add onions cook until slightly browned
Add mushrooms cook until they brown
Add garlic & mix, cook for a minute then add the white wine.
Once most of the wine has evaporated add soy curls mix & add the broth mixture & stir. Cook until the sauce thickens.
Once the sauce thickens turn off heat & add 1/2 of the parsley, stir. Add the plant milk & stir. Add the yogurt & soy sauce stir, add pepper & salt to taste.
You can either mix the sauce to the noodles and cook on low for a few a while or plate noodles & cover with sauce.
Garnish with parsley. Add more nutritional yeast, chili flakes & salt & pepper taste.