mushroom stroganoff
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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prep time
cook time
method
Saute
yield
Ingredients
- - coconut oil
- 1 cup thin sliced onions
- 2 cloves garlic, minced
- 4 ounces tomato sauce
- 1 tablespoon worchester sauce
- 1 tablespoon smoked, sweet paprika
- 1 large package crimini (baby bella) mushrooms, sliced
- 1 large or 2 small packages sliced shiitake mushrooms (if using whole shiitake, discard stems)
- 1 cup sour cream
- 3 tablespoons prepared mustard (yellow)
- 1 tablespoon dijon mustard
- 1 package shiratake noodles, fettuccine style
- scoop salt and pepper to taste
How To Make mushroom stroganoff
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Step 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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Step 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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Step 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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