Mushroom Stroganoff
Looking to add more plant foods to your plate? This cosy, nutrient-dense Mushroom Stroganoff has you covered. Tip: leave your mushrooms in direct sunlight for 10–15 minutes before cooking to naturally boost their vitamin D content! For extra protein while keeping it vegetarian, try adding tofu alongside the mushrooms.
Recipe & Photography by Courtney Sutton @selfbycjs
makes: 4 | time: 30 mins
Ingredients:
- 1 tsp extra virgin olive oil
- 1 tsp garlic, crushed
- 1 brown onion, finely diced
- 250g Organic Mushrooms, sliced
- 1 tbsp ghee
- 2 tbsp Cere’s Organics Tomato Paste
- 1 packet Mingle Stroganoff Base
- 1 ½ cup vegetable stock
- 3 heaped tbsp sour cream
- 1 large handful baby spinach
- 250g Foods of Noosa Fettuccine
Method:
- In a large pot, bring generously salted water to the boil. Once boiling, add pasta & cook until al dente. You want your pasta to be a little bit underdone as it will continue to cook once added to the stroganoff.
- Meanwhile, in a large pan over medium heat, heat olive oil. Cook onion & garlic until fragrant and translucent. Add mushrooms & ghee. Allow to cook until mushrooms & soft.
- Stir in tomato paste & cook off for about 2 minutes to ensure you get a rich flavour. Add in Mingle seasoning & stock. Lower heat & cook for 5-10 minutes, bringing sauce to a gentle simmer.
- Stir in sour cream. Once fully incorporated, add in spinach.
- Drain pasta & add to sauce. Coat pasta, season with salt & pepper if required and serve immediately.
