Saturday, December 28, 2013

Creamy Paleo Mushroom Stroganoff

This one is a quickie that you could serve as a side dish or as a warming lunch. I sprinkled a little crispy bacon on top and enjoyed it as a light dinner.

I used a combo of button and baby bella mushrooms here, but if you have the inclination and budget you could use a mix of more exotic ones. I also happened to have some red wine open but that think vegetable (or even beef) broth would work well too.

Creamy Paleo Mushroom Stroganoff

1 large minced onion
4 minced garlic cloves
3 tbs. ghee
1 lb. mixed mushrooms (if whole, slice/ chop them)
leaves from 3-4 fresh thyme sprigs
salt & pepper
1 tsp. smoked paprika
1/4 cup red wine or broth
3 tbs. coconut cream concentrate (or about 1/4 cup coconut milk)
minced green onion or parsley, for topping
2 crumbled & crisp pieces nitrite-free bacon (optional)

Melt ghee in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until soft and starting to brown. Add mushrooms to skillet and season with thyme, salt, pepper and paprika.

Cook for another 5 minutes or so, until mushrooms begin to give off liquid.

Add wine and coconut and stir to combine. Lower heat and allow to simmer for a couple of minutes.

Taste for seasoning (I added more salt & pepper), then remove from heat. To serve sprinkle with green onion and crumbled bacon, if desired.