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Mushroom Strognoff

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Submitted by megmegbab

YIELD

2 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

½ 226.8
POUND G MUSHROOMS
3/16 0.9
TEASPOONS ML SALT
1/16 0.3
TEASPOONS ML BLACK PEPPER
0.3
ONION; ONION; ONIONS
cut in 1/4-in slices *
1 ⅓ 2E+1
TABLESPOONS ML BUTTER
1E+1
TABLESPOON ML ALL-PURPOSE FLOUR
79
1.7
TEASPOON ML DIJON MUSTARD
1/16 15
CUPS ML SOUR CREAM
room temperature

Directions

Melt 2 tablespoons of butter in a pan and add the flour.

Mix in the vegetable stock and heat, stirring all the time until thickened.

Blend in the mustard and remove from the heat.

In another pan melt the remaining butter and add the mushrooms and onions and sauté for 5 minutes until the onions start to soften.

Add the mushrooms to the sauce, and simmer for 15 minutes. Remove from the heat and stir in the sour cream.

Stir in the onions, and serve.

Coriander or lemon grass can be added. Lemon grass goes down well, and if you add coconut milk/cream instead of the sour cream, lime juice and tomato paste you get a nice Thai mushroom dish.

Thai dishes are often like a soup, so increase the liquid a bit and serve in a large bowl with two spoons so you can share it, and a large plate of rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 115 75% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 295mg 12%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 4%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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