This Mushroom Stroganoff might just be the most comforting and decadent dish I’ve ever had. The coconut milk and almond butter give it the creamiest texture, while the blend of mushroom and miso create the most delicious umami flavor. I swear I could heat a mug of this soup up for breakfast and then eat it for lunch and dinner – it’s THAT good.
Recipe by @deliciouslyella
5 oz of water
1 T dried mushrooms (we like porcini mushrooms), roughly chopped
1 T olive oil
1 white onion, finely diced
2 garlic cloves, diced
2 C mixed mushrooms (oyster and button mushrooms)
1 T brown rice miso paste
2 T almond butter
1 1/2 C coconut milk
1/3 C chives, finely chopped
salt and pepper to taste
Place the dried mushrooms in a bowl and cover with about 5 ounces of boiling water – you want the mushrooms to be submerged. Let them soak for about 20 minutes. While they soak, place a large saucepan over a medium heat and add a drizzle of olive oil. Once warm, add the onion and garlic and a pinch of salt and cook for 5–10 minutes, until soft. As they cook, thinly slice the fresh mushrooms. Once the onions have softened and begin to brown, add the fresh mushrooms to the pan and let them cook together for 10 minutes, until the mushrooms have softened.
Add the miso and almond butter, stir them through before adding the coconut milk, dried mushrooms and the water that the dried mushrooms had been soaking in. Give everything a good stir and bring to the boil before reducing the heat and leaving to simmer for 20 minutes.
Once you are ready to serve, stir in the chives, and save a small amount for the garnish. You may want to add a dash of hot water if the stew is too thick. Serve in a bowl and enjoy!