Mushroom Stroganoff with a Twist
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.
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.