Mushroom Stroganoff

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.

Mushroom Stroganoff Recipe by DAREBEE
INGREDIENTS 15oz (450g) mushrooms
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
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.
Mushroom Stroganoff Recipe by DAREBEE
Mushroom Stroganoff Recipe by DAREBEE
Mushroom Stroganoff Recipe by DAREBEE
Mushroom Stroganoff Recipe by DAREBEE