Delicious Mushroom Stroganoff

This recipe is perfect when you want something decadent and warm for dinner… I love this because it takes no time to make. If you love mushrooms, this dish is for you! You can substitute the mushrooms for any kind that you like, for this recipe I used a mix of white, cremini and shiitake mushrooms. Enjoy!

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Ingredients

Makes 4 portion (320 calories per portion)

  • 3 packs of mushrooms (around 700-800 grams) cleaned & cut in 4―I used a mix of white mushrooms, shiitake and cremini
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 2 tbsp of olive oil
  • 1 tsp of smoked paprika
  • 1.5 tbsp of dijon mustard
  • 1 tsp of yellow mustard
  • 3 tbsp of natural nut butter (I used a mix of pecan and peanut butter)
  • 1 pack of silken tofu (about 340g), blended until it takes on a smooth creamy texture
  • Salt & pepper
  • To serve: parsley, chopped
  • To serve: Brown rice, it works well with any type of pasta and even mashed potatoes

 

Instructions

  1. In a large pan, heat the onion, garlic and olive oil on medium-high heat for 3-5 minutes
  2. Add the mushrooms and paprika, mix well and cook until mushrooms are softened, about 7-10 minutes
  3. Add the dijon mustard, the yellow mustard, the nut butter, and the blended silken tofu
  4. Mix well, stir frequently and let the stroganoff come slightly to a boil
  5. Season with salt & pepper
  6. Serve with parsley and your choice of side

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Published by

Patricia Roca

Why is life worth living? That’s a very good question. Well, there are certain things I guess that make it worthwhile. Like what? Okay, for me, I would say, dogs, post cards, cafés, hats (especially berets), Paris, stationary, soy lattes, Les Miserables, string lights, and barrettes.

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