Mushroom Stroganoff with Coconut Milk
This recipe brings you a unique twist on a classic dish. The Mushroom Stroganoff with Coconut Milk is a sumptuous, vegan-friendly meal that boasts of rich, creamy flavors without compromising on nutrition. It's perfect for a cozy dinner for two, offering a wholesome, delicious experience that'll leave you craving for more!
Equipment
- Large skillet
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves of garlic minced
- 1 lb cremini mushrooms sliced
- 1 cup coconut milf
- 2 tbsp all purpose flour
- 1 teaspoon paprika
- salt to taste
- pepper to taste
- 2 tbsp fresh parsley chopped
- 8 ounces cooked egg noodles
Instructions
- Start by preheating your skillet over medium heat. Add the olive oil, followed by the chopped onion. Sauté until the onions become translucent.
- Add the minced garlic to the pan, cook it with the onions for about a minute or until it releases its aroma.
- Now add the sliced cremini mushrooms to the skillet. Cook them until they become browned and soft, it usually takes about 10 minutes.
- Sprinkle the flour and paprika over the mushrooms. Stir to coat the mushrooms evenly. Cook for another minute.
- Slowly pour in the coconut milk while continuously stirring. This helps to prevent any lumps from forming.
- Reduce the heat to low and let the stroganoff simmer until it thickens. Season it with salt and pepper according to your taste.
- Once the stroganoff has thickened, add the cooked egg noodles to the skillet and stir to coat the noodles in the sauce.
- Serve the Mushroom Stroganoff hot, garnished with freshly chopped parsley.
Nutrition
Serving: 300gCalories: 600kcalCarbohydrates: 68gProtein: 17gFat: 30gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 120mgPotassium: 700mgFiber: 6gSugar: 7gVitamin A: 150IUVitamin C: 10mgCalcium: 50mgIron: 3mg
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