Indulge in a comforting bowl of Creamy Mushroom Stroganoff that’s both rich and satisfying! This delightful dish combines earthy mushrooms with the creamy goodness of coconut milk and a splash of coconut aminos for a unique twist on a classic favorite. Perfect for a cozy weeknight dinner, it’s not only simple to prepare but also packed with flavor. The addition of plant-based yogurt gives it a velvety texture that will impress even the pickiest eaters. Serve it over your choice of pasta, rice, or quinoa, and garnish with fresh parsley or dill for a pop of color. This Mushroom Stroganoff is a delicious, dairy-free option that will leave you feeling nourished and satisfied!
Ingredients:
- 8 oz mushrooms, sliced (cremini, button, or shiitake)
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 1 tablespoon olive oil or coconut oil
- 2 tablespoons coconut aminos
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika (smoked paprika adds a nice flavor)
- 1 (15 oz) can coconut milk (full-fat for creaminess)
- 1/4 cup plant-based yogurt or sour cream (such as Cocojune coconut yogurt)
- 1 cup vegetable broth (or more for desired consistency)
- Salt and pepper, to taste
- 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
- Fresh parsley or dill, chopped (for garnish)
- Pasta, rice, or quinoa, for serving
Instructions:
1. **Sauté the Vegetables:**
- In a large skillet or pan, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the garlic and sliced mushrooms. Cook for another 5-7 minutes until the mushrooms are golden and have released their moisture.
2. **Add Flavorings:**
- Stir in the coconut aminos, Dijon mustard, and paprika. Mix well to combine and cook for an additional 2 minutes.
3. **Create the Sauce:**
- Pour in the coconut milk and vegetable broth. If using nutritional yeast, add it now. Stir to combine.
- Bring the mixture to a gentle simmer and let it cook for about 10-20 minutes, allowing the flavors to meld.
4. **Add Yogurt/Sour Cream:**
- Reduce the heat to low and stir in the plant-based yogurt or sour cream. Mix well until fully incorporated and creamy. If your yogurt is thin and you desire a thicker sauce, you can mix in a small amount of tapioca starch or cornstarch (if needed).
5. **Season:**
- Taste and adjust the seasoning with salt and pepper as needed.
6. **Serve:**
- Serve the mushroom stroganoff over your choice of pasta, rice, or quinoa.
- Garnish with fresh parsley before serving.
Enjoy!
This Mushroom Stroganoff is sure to be a creamy and satisfying dish with the added richness from the full can of coconut milk. Enjoy your meal!
Nutritional Estimates (per serving, assuming this makes 4):
- Calories: 350-400 kcal
- Protein: 6-8 g
- Fat: 25-30 g
- Saturated Fat: 20-25 g (mostly from coconut milk)
- Carbohydrates: 30-35 g
- Dietary Fiber: 3-5 g
- Sugars: 3-5 g
- Sodium: 400-600 mg (depending on broth and coconut aminos used)
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