This mushroom stroganoff is definitely a comfort food! As winter is slowly approaching here in New Zealand, I find myself making more and more comforting dishes. Although I called this dish ‘stroganoff’, it is very similar to a mushroom stew that my mum would make. This dish one is loaded with delicious button mushrooms, one of my favourite vegetables to cook with. It also includes a number of ingredients that are cost effective. This makes this mushroom stroganoff a great recipe to making for families.
Mushrooms
Did you know that mushrooms are one of the most health-promoting foods on the planet? An estimated 50% of edible mushrooms are considered functional foods. This means that they have a positive effect on health beyond basic nutrition. Mushrooms are packed with nutritional value. They’re low in calories, and are great sources of fiber and protein (good for plant-based diets). They also provide many important nutrients, including vitamin B, selenium, potassium, copper. In addition they have vitamin D (particularly when exposed to the sun).
The Twist
The twist in this mushroom stroganoff comes from the added beans. This is not usually added to stroganoff to my knowledge. I thought it was a great addition to add more protein and make this meal packed with goodness. Let’s just say this meal will keep you going for the rest of the day! I used a mixture of organic black beans and mixed beans but you can use any type or combination of beans that you prefer.
Tips for a Great Mushroom Stroganoff:
- Time – The onions need time to caramelise so that they can provide the foundation for this dish. So make sure you give time for the onions to cook well give a great flavour for the dish and is a very important step!
- Seasonings – Be generous with your seasonings because they will enhance the flavours of all the beautiful ingredients in this dish.
- Serve with jasmine – I find that this mushroom stroganoff is served with jasmine rice however you can serve it with anything you like such as pasta.
Mushroom Stroganoff with a Twist
Ingredients
- 1/3 cuo Olive Oil
- 2 large Onions
- 8 cloves Garlic
- 2 tbsp Paprika powder
- 700 grams Button mushrooms
Instructions
- In a large pot add the oil, onion and garlic. Sauté for at least 6-8 minutes until the onion caramelises.
- Add the bell pepper and cook for two minutes. Take the pot off the heat and add the paprika powder. Stir and return to the heat.
- 1Add the mushrooms and cook until the mushrooms have significantly reduced in volume.
- Next, add the coarse pepper, caraway seeds, salt and mix well. Then add the mixed beans, tomato paste, water and the bouyon cubes. Stir, cover the pot and bring to a boil. Once boiling, reduce the heat to allow the mushroom to simmer for 10 minutes.
- While the mushroom is simmering, add the tapioca starch and soy cream to a Nutri Bullet or a high speed blender. Blend the mixture until the starch becomes incorporated into the cream.
- Add this soy cream mixture to the pot and make sure to stir quickly. This will thicken up the mushroom stroganoff and give it a really nice consistency.
- Do a final taste test to make sure the flavours are right for you and serve with jasmine rice.
