mushroom stroganoff
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This recipe was prepared by Cindy Matel for our October 2013 meeting. This recipe is low carb, gluten free and no sugar.
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method
Saute
Ingredients For mushroom stroganoff
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coconut oil
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1 cthin sliced onions
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2 clovegarlic, minced
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4 oztomato sauce
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1 Tbspworchester sauce
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1 Tbspsmoked, sweet paprika
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1 lgpackage crimini (baby bella) mushrooms, sliced
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1 lgor 2 small packages sliced shiitake mushrooms (if using whole shiitake, discard stems)
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1 csour cream
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3 Tbspprepared mustard (yellow)
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1 Tbspdijon mustard
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1 pkgshiratake noodles, fettuccine style
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scoopsalt and pepper to taste
How To Make mushroom stroganoff
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1Saute onions in coconut oil, add mushrooms, stirring over medium heat until mushrooms release liquid. Add tomato sauce and garlic. Add Worchester sauce, paprika and mustards. Simmer for 5 minutes.
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2Add sour cream. Season with salt and pepper. Serve over shiratake noodles. If sauce becomes too thick, dilute with a small amount of milk (almond, soy or coconut).
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3Substitutions: Olive or vegetable oil for coconut oil. Fettuccine pasta for shiratake noodles Dairy milk for almond, soy or coconut milk.
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