Monday, 5 November 2018

Mushroom Stroganoff

mushroom stroganoff

I've been making this dish for years and its one that I come back to again and again, particularly at this time of year. If ever there was the perfect Bonfire Night dish, this is it! It's comforting and warming as well as being quick and easy to make, in under half an hour. The garlicky flavour together with the "meatiness" of the mushrooms adds a satisfying quality, whilst the creamy yoghurt sauce adds a sense of indulgence. I love serving this with wild rice- simply make two big pots to serve a crowd.

Three great health benefits: boosts immunity, beneficial for bone health, anti-inflammatory 

Serves 3-4

Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
600g mushrooms (I used 350g girolles and 250g chestnut mushrooms)
1 tsp sweet paprika
3/4 tsp grated nutmeg
Sea salt & black pepper
250g coconut yoghurt
Small handful parsley, finely chopped

Method:
1) Place the olive oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes, until softened.
2) Add the garlic and fry for a further minute before adding the mushrooms. Reduce the heat and cook, covered with a lid, for 10-15 minutes. Stir occasionally.
3) Add the paprika, nutmeg and salt & pepper before stirring in the coconut yoghurt. Cook for approximately 5-10 minutes, to warm through. Stir in the parsley before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Photo credit: with thanks to www.tiffany-matthews.com 

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