Vegan Mushroom Stroganoff

• 2 ounces olive oil
• 4 ounces diced onion
• 1 ounce minced garlic
• 3 pounds button mushrooms, sliced
• 1 pound cremini mushrooms, roughly chopped
• 2 ounces white wine
• 2 ounces tomato paste
• 3 3/4 cups plain soy milk
• 4 ounces all-purpose flour
• 2 pounds whole wheat fettuccine
• 1/2 ounce chopped fresh parsley

1 Heat the oil in a large rondo and sauté the onions until translucent. Add the garlic and sauté for 2 more minutes. Add the sliced button mushrooms and sauté until the juices are released. 2 Strain the mushrooms, reserving the liquid. Sauté the cremini mushrooms until the juices are released. Strain the creminis, reserving the liquid. 3 In a separate pan, heat both mushroom liquids with the wine and tomato paste until almost boiling. Mix 1 cup of the soy milk with the flour to make a slurry. 4 Stir the remaining 2¾ cups soy milk into the mushroom liquid. When it simmers, whisk in the slurry until smooth. 5 Add both kinds of mushrooms into the sauce and adjust seasoning with salt and pepper. 6 Toss the mushroom sauce with the fettuccine. Serve 6-ounce portions, garnishing with fresh parsley. Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com