Wild Mushroom Stroganoff

Ingredients for 4 servings:

• 250 g tagliatelle, vegan
• 500 ml vegetable stock
• 350 g mixed wild mushrooms
• 250 g mushrooms, brown
• 1 onion(s)
• 3 tbsp flour
• 1 tbsp white wine vinegar, vegan
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• ½ tsp thyme
• ½ bunch parsley
• salt and pepper
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan, with tagliatelle

Halve the mushrooms, finely dice the onion, and chop the parsley. Cook the tagliatelle until al dente and set aside. Heat a little oil in a large pan and sauté the onions until translucent. Add the mushrooms and sauté until the mushroom liquid has evaporated. Season with salt and pepper occasionally. Stir in the tomato paste and thyme, dust with the flour, and toss everything well. Add the vegetable stock and soy sauce and simmer until the sauce thickens. Add the white wine vinegar and simmer for another 5 minutes. Season with salt and pepper. Finally, stir in the noodles. Serve on plates and garnish with the parsley.