2 months ago

Suzy's Soulfood

Mushroom stroganoff

Mushroom stroganoff directions 1. Cut the mushrooms in slices and sauté them in a frying pan, with some olive oil, salt and pepper. Set it aside. Cut the pickled pearl onions in half, roast them on olive oil, add white wine vinagar and white wine, steam it for about 10 minutes in order to evaporate the alcohol. 2. When it is done, Place the mushrooms inside, add the finely cut pickled cucumbers pour over the rice cream and bring it to boil again. 3. Serve it with sautéd seitan, bulgur and parsley. ingredients Large handful of pickled pearl onions – cut half Smaller handful of pickled cucumbers – cut fine 100 ml of balsamic white wine vinagar 200 ml of white wine 1 teaspoon of smoked paprika 500 gr of mushrooms 250 ml of rice cream Corn starch – optional 1 bigspoon of agave salt, pepper to taste

the 2013 healthy lunchtime challenge -
The Taste Magazine - December 2014
Appetizers & Dressings -