Mushroom Stroganoff (Vegan)

• 1 red onion, peeled and finely sliced
• 2 teaspoons olive oil
• 1 garlic clove, peeled and finely chopped
• 1 cup shiitake mushroom, trimmed
• 4 large portabello mixed mushrooms, trimmed and thickly sliced
• 1 cup button mushroom, trimmed and sliced
• 34 cup soymilk
• 1 teaspoon balsamic vinegar
• 1 tablespoon Dijon mustard
• salt and pepper
• 3 tablespoons fresh flat leaf parsley

1. Place the onion in a medium-sized frying pan with the olive oil and 1 tablespoon of water and cook gently for 2-3 minutes.
2. Add the garlic and mushrooms and cook for a further 3-4 minutes.
3. Mix the vinegar and mustard into the soy milk.
4. Pour into the pan.
5. Season with salt and pepper.
6. Cook for a further 5 minutes on medium heat.
7. Taste and adjust seasonings.
8. Sprinkle on the parsley and serve over brown rice or gluten-free pasta.

red onion, olive oil, garlic, shiitake mushroom, portabello mixed mushrooms, button mushroom, soymilk, balsamic vinegar, mustard, salt, flat leaf parsley

Taken from www.food.com/recipe/mushroom-stroganoff-vegan-447375 (may not work)