Vegetarian Low Carb Recipes – Cheese Strognoff with fresh mushrooms
I love fresh mushrooms and as they are very tender, I try to enjoy them when I see a reasonable price.
Depending on the size, it is a delight to tear off the talinho, fill with grated Parmesan cheese and curd and bake in the oven until golden brown … And if it is a smaller mushroom like the one I bought, it is delicious sliced in preparations with or without meat.
This time, I prepared one of my favorite vegetarian low carb recipes, a colonial cheese stroganoff with Paris mushrooms.
This recipe was an explosion of flavors! It’s that slightly more expensive recipe, but it pays off and impresses a lot.
- 1 tray of fresh Paris mushroom 300 gr sliced
- 200 gr of colonial cheese, steppe or half curing (put in the freezer before starting the recipe)
- 1 onion, chopped in very small cubes
- 1 chili pepper in small cubes
- 2 finely chopped garlic cloves
- 1 sprig of fresh thyme
- 2 boxes of sour cream
- 1 tablespoon mustard
- 2 tablespoons Worcestershire sauce
- 2-3 tablespoons unsweetened ketchup
- 50 ml dry white wine
- 2 tablespoons butter for frying
Step by step
In a pan heat the oil or butter and fry until the onion, garlic and finely chopped pepper almost brown.
Add the sliced mushroom and sauté until withered, over low heat.
Add the white wine and saute until the excess evaporates.
Add Worcestershire sauce, ketchup and mustard.
Season with fresh thyme leaves, a little salt and add the cream.
Finally remove the cheese cubes from the freezer and incorporate into the stroganoff and saute until the cubes are warm, but not melted.
The perfect accompaniment to this stroganoff is a cauliflower rice with herbs that you learn on here.
Vegan low carb substitutions: olive oil instead of butter, soaked cashews puree instead of sour cream and diced tofu instead of cheese
When you do, tell me how it looked or brand me on Instagram @vidalowcarb, I will love it!