Mushroom Stroganoff
Creamy mushroom stroganoff with tangy lemon, fragrant tarragon, and fresh parsley, perfect for vegetarians seeking a hearty, flavorful dish with a rich sauce and tender noodles.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 1 large onion, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 lb. thinly sliced mushrooms ⓘ
- 3 Tbsp. lemon juice ⓘ
- 1/2 tsp. dried tarragon ⓘ
- 1/2 tsp. paprika ⓘ
- 1 c. vegetable broth ⓘ
- 1 Tbsp. tahini ⓘ
- 1 tomato, peeled, seeded, and diced ⓘ
- 8 oz. artichoke noodles, cooked and drained ⓘ
- 2 Tbsp. minced fresh parsley ⓘ
Instructions
- Saute chopped onion and minced garlic in olive oil until soft.
- Add sliced mushrooms and cook until they are tender.
- Stir in lemon juice, dried tarragon, and paprika, mixing well.
- Blend vegetable broth with tahini until smooth.
- Pour the tahini mixture over the mushroom mixture and stir well; remove from heat.
- Add peeled, seeded, and diced tomato, season with pepper and tamari if desired.
- Serve over cooked artichoke noodles and garnish with minced fresh parsley.
Nutrition & Diet Analysis (per serving)
788
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).