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thai mushroom stroganoff

Patssy avatar
Recipe by
Patsy Oburn
@Patssy
The Villages, FL

Unusual healthy dish that shares savory taste and has aromatics that entice.

►
yield 6 serving(s)
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For thai mushroom stroganoff

  • SPAGHETTI SQUASH
  • 1
    spaghetti squash
  • 2 Tbsp
    olive oil, extra virgin
  • 2
    garlic cloves, crushed
  • 1 1/2 tsp
    turmeric, ground
  • 2 Tbsp
    butter, melted
  • THAI MUSHROOM STROGANOFF
  • 1/2 can
    olive oil, extra virgin
  • 6 lb
    cremini mushrooms, halved or quartered
  • 3 stalk
    lemon grass, crushed or substitute
  • 1/4 c
    grated lime zest
  • 3 Tbsp
    ginger, peeled & grated
  • 3/4 c
    cornstarch
  • 3/4 c
    coconut milk, unsweetened, to blend with cornstrach
  • 10 c
    coconut milk, unsweetened
  • 3/4 tsp
    ground black pepper
  • 3/4 c
    cilantro, fresh

How To Make thai mushroom stroganoff

  • 1
    To cook spaghetti squash quickly, make several holes in the squash using a fork, then pop it in the microwave for about 10-12 minutes (about 4-5 minutes a pound). Allow to cool for several minutes. Or prepare in your preferred manner.
  • 2
    Mix the butter, turmeric, and blend with the spaghetti squash, cover and set aside.
  • 3
    In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes. Add the butter. Cook and toss for 5 minutes, until beautifully browned.
  • 4
    Add lemongrass or substitute, lime zest, and ginger.
  • 5
    In small bowl, flend the cornstarch to a thin paste and the 3/4 coconut milk and set aside.
  • 6
    Add the remaining coconut milk to the pot and simmer for 5 minutes. Pour the cornstarch paste, bring to a boil, and then stir for a minute to thicken.
  • 7
    Season with salt and pepper and remove the lemongrass. At this point the storganoff can be cooled and refrigerated until serving time.
  • 8
    Layer the stroganoff over the squash, garnish with cilantrol
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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