Braised Portobello & Charred Asparagus Stroganoff


Serves 4


2 portobello mushrooms

1 bunch asparagus

½ pint grape tomatoes

300g pappardelle pasta

2 ½  cups miso mushroom gravy

¾ cup non-dairy milk

¼ cup nutritional yeast

2 tbsp balsamic vinegar

2 tbsp oil

2 sprigs thyme

1 clove garlic

Sea salt & pepper TT


Preheat oven to 365℉. Line a baking sheet with parchment paper.

Braised portobello’s;  remove stems, with a small spoon scrape out the brown gills off the mushrooms and discard. Rub the portobellos with 1 tbsp  oil. Lay mushrooms cap side down on baking sheet, place 1 tbsp of balsamic vinegar, crushed garlic, and sprigs of thyme inside the mushrooms. Wrap mushrooms with aluminum foil over top of the baking sheet and braise for 18-20 minutes.

Remove the woody stems of the asparagus, toss with 1 tbsp of oil, salt and pepper. On the same baking sheet place the whole grape tomatoes.  Roast until tomatoes begin to blister and peel and asparagus tips slightly char, 8-10 minutes.

Bring pot of salted water to boil and add pasta, cook until al dente. Remove, strain, toss with oil and set in fridge to cool.

In a medium saucepan add gravy, non-dairy milk and bring to simmer. Toss the pasta in sauce, until heated throughout. Remove the pasta and garnish with sliced portobellos, asparagus, tomatoes and nutritional yeast.


If you don’t have portobellos on hand, don’t worry, just omit the balsamic braising and sauté mushrooms and add gravy.