Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, creamy soy milk stroganoff with shiitake mushrooms and onions. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Creamy Mushroom Stroganoff - Butter, mushrooms, shallots, garlic and thyme make for the perfect creamy, rich mushroom stroganoff! But seriously, this stroganoff is amazingly creamy, it's perfectly rich and it's dream-worthy buttery. I used homemade goat milk kefir instead of sour cream.
Creamy Soy Milk Stroganoff with Shiitake Mushrooms and Onions is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Creamy Soy Milk Stroganoff with Shiitake Mushrooms and Onions is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have creamy soy milk stroganoff with shiitake mushrooms and onions using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Soy Milk Stroganoff with Shiitake Mushrooms and Onions:
- Take 3 small Shiitake mushrooms
- Take 1/2 medium Onion
- Take 300 ml Soy milk
- Make ready 50 ml Water
- Prepare 1 tsp Miso
- Make ready 1 dash Salt
- Prepare 1 dash Black pepper
- Prepare 1 tsp Olive oil
A creamy mushroom casserole low in fat and calories from BBC Good Food. A few clever substitutions can make this traditional creamy casserole low in fat and calories. This vegetarian stroganoff is so delicious even carnivores won't miss the meat. This recipe also provides instructions for a chicken version.
Steps to make Creamy Soy Milk Stroganoff with Shiitake Mushrooms and Onions:
- Thinly slice the onions and shiitake mushrooms. Slice the onion whole, so that you end up with rings.
- Heat the olive oil and fry the onions well on a low heat until they become soft. Add the shiitake mushrooms and quickly fry. Add the water and steam with the lid on.
- Add the soy milk, and then the miso, and mix slowly. Turn off the heat before it starts to boil. Season with salt and pepper and it's done!
- Serve with al dente multi-grain or brown rice.
This was a spur of the moment creation. I had some tofu and mushrooms on hand and, in trying to decide what to make for dinner, my kitchen muse called. While mushroom mixture cooks, place flour in a bowl. Gradually add milk, stirring with a whisk until smooth. I also used unsweetened soy milk instead of regular milk.
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