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Anne Hy
By Anne Hy

MUSHROOM STROGANOFF

FREEZES WELL This dish is one of my family’s absolute favourites. It’s so rich and creamy – the perfect comfort food on a cold evening. At home we serve it with sautéed greens and brown rice, to which I add a teaspoon of miso at the end, so that it mirrors some of the stroganoff flavour.
Updated at: Thu, 17 Aug 2023 03:39:24 GMT

Nutrition balance score

Unbalanced
Glycemic Index
33
Low
Glycemic Load
5
Low

Nutrition per serving

Calories343.5 kcal (17%)
Total Fat30 g (43%)
Carbs16 g (6%)
Sugars3.8 g (4%)
Protein8.6 g (17%)
Sodium414.2 mg (21%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
1. Place the dried mushrooms in a bowl and cover with about 150ml of boiling water – you want the mushrooms to be submerged. Leave to soak for about 20 minutes.
Step 2
2. While they soak, place a large saucepan over a medium heat and add a drizzle of olive oil. Once warm, add the onion and garlic and a pinch of salt and cook for 5–10 minutes, until soft.
Step 3
3. As they cook, thinly slice the fresh mushrooms. Once the onions have softened and are starting to brown, add the fresh mushrooms to the pan and let them cook together for 10 minutes, until the mushrooms have softened.
Step 4
4. At this point, add the miso and almond butter, stir them through before adding the coconut milk, dried mushrooms and the water that the dried mushrooms had been soaking in. Give everything a good stir and bring to the boil before reducing the heat and leaving to simmer for 20 minutes.
Step 5
5. Once you are ready to serve, stir through the chives, reserving a small amount for the top. You may want to add a dash of hot water if the stew is too thick. Serve in bowls scattered with some of the reserved chives.

Notes

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Delicious
Easy
Go-to
Makes leftovers
One-dish
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