About
This low carb friendly vegetarian mushroom stroganoff is encased in a rich and flavorful gravy.
The serving suggestion is to serve over cauliflower rice, however this would work just as well with spaghetti squash or zucchini noodles.
Ingredients
- 3 cup, pieces or slices mushrooms raw
- ½ small onions
- 2 tablespoon parsley
- 2 tablespoon butter
- 2 cup cauliflower rice
- 1 tablespoon balsamic vinegar
- ¼ cup sour cream
- 1 teaspoon mustard
- 1 clove garlic
- ¼ cup vegetable stock pot by knorr
- 0.2 teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Melt the butter in a large pan over a low/medium heat.
- Finely chop the onion and quarter the mushrooms and add to the pan. Fry gently until softened, about 3-4 minutes.
- Mince the garlic and add to the pan to soften. Season with salt and pepper.
- Add the balsamic and mustard and stir well.
- Add the hot stock to the pan and simmer for 5 minutes, giving everything a good stir.
- While the sauce is simmering, add the cauliflower rice to a small pan with 2 teaspoons of water over a low/medium heat. Heat through for 3-4 minutes.
- Reduce the heat and stir through the sour cream and parsley, simmer gently until piping hot through.
- Serve over the cauliflower rice and top with fresh parsley.
Nutrition Facts
- Servings: 2
- Calories: 242.8kcal (per serving)
- Fat: 18.5g (per serving)
- Carbs: 15.7g (per serving)
- Protein: 7.8g (per serving)
