*Except mushroom haters, but then, I’ve never really understood you, I would say stop reading now.
You can’t make everyone happy all the time, but every now and again you can, at least with a recipe. So whatever your food choices are (paleo, vegan, vegetarian, gluten free, 5:2, South Beach, etc. etc.) and even if you only have twenty minutes on your hands, make this!
There are very recipes that check every box, but this mushroom stroganoff really does, even meat eaters won’t mind it. Not that it matters, but each serving only comes in a 159 calories, throw a small baked sweet potato into the mix and you have a nutritious and filling meal, that is lean and yum! (Perfect for people on the 5:2 diet.)
It goes really well with chicken or fish (low carb, paleo, etc. etc), rice or pasta, and you can make a massive batch of it and freeze it for when you want a comforting meal.
1tbsp olive oil
1 cup of onions, chopped
2 gloves of garlic, finely chopped
Pinch red chilli flakes
1/2tsp mixed dried herbs
1 packet of mixed mushrooms (220g)
1/2 cup of mushroom broth
1 cup of coconut milk
Pink Himalayan salt to season
In a pan, heat the olive oil on a medium heat. Sauté the onions and garlic for five minutes until fragrant and then add the herbs and spices to the pan.
Sauté for thirty seconds and then stir in the mushrooms. Sauté for another couple of minutes, then add the broth and coconut milk. Bring to a boil, then cover, lower the heat and simmer for fifteen minutes.
Season with salt and if you like, sprinkle with some freshly chopped herbs before serving.