Mushroom Stroganoff
A creamy mushroom dish, fit for kings, queens, princess and princesses
Ingredients
| Ingredient | Amount |
|---|---|
| vegetable oil. | 1 tbsp |
| onion, diced | 1 |
| garlic, finely chopped | 2-3 cloves |
| mushrooms, fresh, thinly sliced | 300gm |
| white wine | 40ml |
| soy sauce. | 1 tbsp. |
| vegetable broth | 180ml |
| coconut milk | 1 can 440ml |
| corn starch. | 2 tbsp |
| onion powder | 1 tsp |
| garlic powder | 1/2 tsp |
| paprika, smoked | 1/2 tsp |
| red pepper flakes | pinch |
| salt | to taste |
| pepper | to taste |
| nutritional yeast | 1 tbsp optional |
| parsley or thyme, chopped | 1/2 cup |
Preparation
- Heat oil, add onion, fry for about 5 minutes.
- Add garlic, fry further 1 minute.
- Add mushrooms, fry on medium heat for 10 minutes.
- Add white wine, vegetable broth, soy sauce and spices. Bring to boil.
- Add cornstarch to coconut milk, stirring to dissolve.
- Pour coconut mixture into the pan, and cook for 10 minutes or until sauce thickens.
- Taste and adjust seasoning.
- Add the chopped parsley or thyme when serving.
- Enjoy with brown rice or fresh mashed potato.
Notes
For sweeter version, use kecap manis soy sauce.