Creamy Soy Milk Stroganoff with Shiitake Mushrooms and Onions
Creamy Soy Milk Stroganoff with Shiitake Mushrooms and Onions

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, creamy soy milk stroganoff with shiitake mushrooms and onions. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Creamy Soy Milk Stroganoff with Shiitake Mushrooms and Onions is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Creamy Soy Milk Stroganoff with Shiitake Mushrooms and Onions is something that I have loved my entire life.

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.

To get started with this particular recipe, we have to prepare a few components. You can cook creamy soy milk stroganoff with shiitake mushrooms and onions using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Soy Milk Stroganoff with Shiitake Mushrooms and Onions:
  1. Take 3 small Shiitake mushrooms
  2. Make ready 1/2 medium Onion
  3. Take 300 ml Soy milk
  4. Make ready 50 ml Water
  5. Make ready 1 tsp Miso
  6. Make ready 1 dash Salt
  7. Make ready 1 dash Black pepper
  8. Make ready 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:
  1. Thinly slice the onions and shiitake mushrooms. Slice the onion whole, so that you end up with rings.
  2. 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.
  3. 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!
  4. 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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