Name: Harlow's Vegan and Gluten-Free Wild Mushroom Stroganoff
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons grapeseed oil; 2 yellow onions, cut into small dice; 2 teaspoons salt; 3 cloves garlic, peeled and chopped; 1 tablespoon dried thyme; 1 teaspoon ground black pepper; 1/2 teaspoon chile flakes; 1/2 cup white wine; 2 tablespoons balsamic vinegar; Zest and juice of 1 lemon; 2 cups dried wild mushrooms, soaked 30 minutes in 1 quart hot water; One 12-ounce package gluten-free spaghetti, preferable made from yellow lentils, cooked and set aside; 1 cup vegan sour cream; 2 tablespoons fresh parsley, leaves removed and chopped; 2 tablespoons vegan Worcestershire sauce

Directions

Warm a medium saucepan over medium-high heat. Add the grapeseed oil and heat until just wavy, but not quite to the smoking point. Add the onions, salt and 2 tablespoons water and saute until translucent, about 5 minutes.
Add the garlic, thyme, black pepper and chile flakes and continue to saute, stirring to thoroughly combine.
Add the white wine, balsamic vinegar, lemon zest and juice. Continue to stir thoroughly. Add the rehydrated wild mushrooms and half of the soaking liquid to the pan. Add the cooked pasta and turn the heat up so the sauce and pasta mixture begin to simmer. Once pasta and mushroom ragout have combined with the liquid that is in the pan, add the vegan sour cream, parsley and Worcestershire. Stir to combine and immediately serve in pasta bowls.