Mushroom Stroganoff (Oil Free)

My husband does not eat mushrooms; he is against them in principle. They are not a vegetable, he says. Whatever! I love mushrooms and now that I am cooking myself lunch three days a week, this dish is getting a lot of play. I concocted this recipe from a few different sources but the balsamic vinegar is Engine 2’s idea.

makes 2 servings

1/2 red onion
1 cup white wine (I use Chardonnay because I like to drink it)
1 lb. mushrooms
1/2 cup almond milk
3 tablespoons balsamic vinegar
1 tablespoon arrowroot + 2 tablespoons cold water
Salt
Fresh parsley
1/2 lb. whole wheat linguine

Get the pasta going.

Slice the onion into semi-circles and cook in in white wine until soft. Slice the mushrooms and add to the onions. Add the almond milk and balsamic vinegar and cook together until mushrooms are soft.

In a small bowl, whisk together the arrowroot and water. Pour into the mushrooms and let the sauce thicken. Season with salt.

Toss pasta into Stroganoff and garnish with chopped fresh parsley. Enjoy!

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