Monday, May 11, 2015

Mushroom Stroganoff

Need  a meatless meal that still satisfies your savory craving.  Mushroom strogranoff is just what you need.  Mushrooms are a great choice because they are packed with many nutrients.  Even though it is not a plant it is considered vegan friendly and has added benefits of being one of the few vegan sources of vitamin D, iron, and vitamin B12.  It is also packed with other B vitamins such as folate, riboflavin, pantothenic acid, and niacin.  It also contains minerals such as copper, selenium potassium, and phosphorus.  

1 tbsp olive oil
1 medium yellow onion, diced
3 cup of diced mushroom (Portobello and or button)
1 tbsp flour
1 can cream of mushroom soup
1 cup vegetable stock
½ cup fat free sour cream
1 tbsp ground mustard
Parsley as garnish

Begin by heating oil in your pan.  Add onions and cook for about 2 minutes.

Meanwhile chop your mushrooms of choice.  I choose portobello mushrooms.  

Add mushrooms to pan and cook for about three minutes.  Add flour to form a paste.  Add cream of mushroom and vegetable stock.  Simmer for 20 minutes.

Add sour cream, and mustard and heat until warm.
Serve over noodles, and garnish with parsley if desired.

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