Mushroom Stroganoff is a good source of Dietary Fiber, Vitamin C, Thiamin, Vitamin B6, Folate and Magnesium, and a very good source of Vitamin D, Riboflavin, Niacin, Vitamin B12, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium.
INGREDIENTS 15oz (450g) mushrooms
1 cup (7oz / 200ml) milk or light cream
1 cup (7oz / 200ml) water
1 onion
1 cup (7oz / 200ml) milk or light cream
1 cup (7oz / 200ml) water
1 onion
Makes 2 portions 115 Calories per portion
Protein 8g
Carbohydrates 20g
Fat 1g Fiber 4g
Protein 8g
Carbohydrates 20g
Fat 1g Fiber 4g
We UsedCashew milk and button mushrooms.
Level UpAdd finely diced ¼ leek alongside onion, ½ tablespoon thyme, 1oz (30g) cashews and a batch of spring onions for topping.
Instructions
1Finely dice onion and leek (if using any). Clean and slice mushrooms. Transfer onion, leek and mushrooms to a frying pan and add 1 cup of water. Saute for 15 minutes or until onions are soft.
2Add milk or cream and continue to cook for 3-4 minutes or until the milk thickens. Serve hot with pasta or rice.
Swaps & Tips
- Mix ½ tablespoon of flour or cornstarch into the milk before you add it to the mushrooms if you like your stroganoff thicker.
- Serve over rice or pasta.
