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Mushroom Stroganoff
By Mary McDougall, M.D.,
Dr.
McDougall's Health and Medical Center
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves 4
Ingredients
- 1 12-ounce package fettuccini
- 2/3 cup water
- 1 large chopped onion
- 3 cups sliced, fresh mushrooms
- 2 cups sliced, fresh shiitake mushrooms
- 1 cup sliced fresh oyster mushrooms
- dash of cayenne
- 3 tablespoons white wine
- 3 tablespoons low-sodium-soy sauce
- 1 cup rice or nut milk
- 1 cup vegetable broth
- 2 tablespoons cornstarch mixed in 1 cup cold water
- fresh ground pepper
Instructions
- Place the water and onions in a large non-stick frying pan and cook for 2-3 minutes.
- Add mushrooms and cook until mushrooms are slightly limp.
- Add remaining ingredients, except for the cornstarch mixture. Mix.
- Cover and cook over low heat for 20 minutes, stirring occasionally.
- Add cornstarch mixture to pan, cook and stir until thickened.
- Season with fresh ground pepper to taste.
- Put a large pot of water on to boil.
- When boiling, drop in the fettuccini and cook according to package directions.
- Serve mushroom mixture over fettuccini.
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