Starting a plant-based diet is still very new to me. As I looked through recipes at Forks over Knives, I saw this recipe. Their recipe is named chef Del’s Mushroom Stroganoff. It looked delicious and easy. I didn’t exactly follow the recipe, so here’s my version, called Portobello Mushroom Spaghetti.
Portobello Mushroom Spaghetti
1 portobello mushroom
1/2 cup vegetable stock
whole wheat spaghetti noodles – cooked one serving
Tofu Sour Cream (about 1/2 Cup)
Salt, pepper and garlic to taste.
I made the recipe for one-serving, but I ended up with two small servings.
Directions: Pour vegetable stock in skillet and add thickly sliced portobello. Simmer with garlic while the noodles are cooking. When noodles are done, stir tofu sour cream into the mushroom mixture until you reach the consistency of a sauce. Pour mushroom sauce over noodles and enjoy.
If you’re feeding your family, you’ll want to follow the recipe from Forks over Knives. But, feel free to use substitutes that are plant-friendly.
Disclosure: this is not a sponsored post.
@2017, copyright Lisa Ehrman