Name: Mushroom Stroganoff
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil (for sautéing); 0.5 null red onion (diced); 3 clove garlic cloves (rough chopped); 16 oz mushrooms (sliced (cremini, shiitake, or button)); 0.75 tsp salt (to taste); 0.5 tsp black pepper (ground); 1 tbsp all purpose flour (for thickening); 0.25 cup sherry (or white wine); 2 cup vegetable broth (flavorful stock); 2 tbsp wholegrain mustard (for tang); 8 oz pasta (rotini or penne); 0.75 cup vegan sour cream (for creaminess); 1 tsp soy sauce (for extra depth (optional))

Instructions

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1

Set the Instant Pot to sauté. Heat the olive oil (3 tbsp) and add red onion (0.5), garlic cloves (3 clove), and mushrooms (16 oz). Season with salt (0.75 tsp) and black pepper (0.5 tsp), sautéing for 8 minutes until mushrooms soften.
2

Stir in all purpose flour (1 tbsp) to coat the mushrooms. Add sherry (0.25 cup), vegetable broth (2 cup), and wholegrain mustard (2 tbsp), scraping any browned bits from the bottom.
3

Add the pasta (8 oz) and stir. Secure the lid and pressure cook on high for 4 minutes.
4

Manually release the steam. Stir in vegan sour cream (0.75 cup) and soy sauce (1 tsp). Keep on the warm setting for 5 minutes to allow the sauce to thicken before serving.