Mushroom Stroganoff

Servings: 4

Ingredients:

• Splash of olive oil or water
• 2 onions chopped
• 2 cloves garlic pressed
• 16 oz. mushrooms (two 227mg packages or about 2 cups) chopped
• 1 cup veggie broth and a big splash or two of red wine
• 1 can coconut milk (400ml/1 ¾ c)
• 2 bay leaves
• 1 Tbsp. vegan Worcestershire sauce or soy sauce (or a mixture of both)
• Smoked or hot paprika and salt to taste
• 1 tsp pepper
• 3 Tbsp. flour (divided)

Directions:

1. Heat oil or water and cook onions until translucent.
2. Add mushrooms and garlic and cook on medium heat until moisture has evaporated (7-10 min.).
3. Reduce heat and add 2 Tbsp. flour; then add 1 cup of the coconut milk, stirring constantly.
4. Add bay leaves and broth and simmer for 20 minutes.
5. Stir in last ¾ cup of coconut milk, Worcestershire (or soy), pepper, salt, paprika. Turn heat to medium and add 1 Tbsp. flour and whisk.
6. Add more flour if you want the sauce to be thicker.

Serve over mashed potatoes.

This is a recipe that my friend Susan makes and then dehydrates to take backpacking.  It's so good at home that I might need to get a dehydrator to take it on a trip!