Mushroom And Heart Of Palm Stroganoff
A creamy, vegetarian twist on a classic comfort dish featuring earthy mushrooms and tender hearts of palm.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Sliced White Mushrooms
- 14 oz Canned Heart of Palm, sliced into rounds
- 1 medium Yellow Onion, finely diced
- 3 cloves Garlic Cloves, minced
- 2 tbsp Tomato Paste
- 1 tbsp Dijon Mustard
- 1/2 cup Vegetable Broth
- 1 cup Heavy Cream or Sour Cream
- 2 tbsp Olive Oil
- 1 tsp Paprika
- 2 tbsp Fresh Parsley, chopped(optional)
- 1 pinch Salt and Black Pepper
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat.
- 2
Add the diced onions and sauté for 3-4 minutes until translucent, then add the minced garlic and cook for another minute.
- 3
Add the sliced mushrooms to the pan and cook until they have released their moisture and turned golden brown.
- 4
Stir in the sliced hearts of palm, tomato paste, mustard, and paprika, coating everything evenly.
- 5
Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom.
- 6
Reduce the heat to low and stir in the cream or sour cream, ensuring the sauce does not come to a boil to prevent curdling.
- 7
Simmer gently for 5 minutes until the sauce thickens slightly and the flavors meld.
- 8
Season with salt and pepper to taste, garnish with fresh parsley, and serve over white rice or egg noodles.
Nutrition per Serving
320
Calories
6g
Protein
18g
Carbs
26g
Fat
5g
Fiber
6g
Sugar
680mg
Sodium
Ratings & Reviews
No ratings yet
