This mushroom stroganoff is a deliciously rich meal that is super easy to make in just 20 minutes. It is a vegetarian and nutrient dense meal that support vibrant health. Mushrooms are the powerhouses of cancer-protective phytonutrients. For example, mushrooms contain beta-glucans, which can boost immunity and lower inflammation. They also house antioxidants that can protect against free radical DNA damage. Nowadays, scientific evidence abounds as to the health benefits of mushrooms, including their ability to cut your risk of Breast Cancer substantially. Bon Appétit!
2 tbsp medium-high heat oil, my favorites are; walnut oil, avocado oil, coconut oil, and ghee.
16-ounce combination of mushrooms (I used shiitake, cremini, and Portobello)
1 1/2 cups bone broth (can use vegetable broth)
4 garlic cloves, mashed and minced
1/4 cup white wine, optional
4 fresh thyme sprigs
2 tbsp arrowroot powder
1/2 tsp onion powder
1/4 tsp garlic powder
1/2-1 tsp paprika
Himalayan sea salt
1/3 cup sour cream (can use vegan sour cream)
1/4 cup Parmesan, optional
In a large skillet over medium-high heat melt the oil and sauté the mushrooms for 5 minutes.
Add the garlic, thyme, and spices sauté for 3 more minutes.
Add the arrowroot powder and stir well for 1 minute.
Add the white wine and broth. Lower the heat to medium stir and let sit for 5 minutes. Continue to stir then add the sour cream. (optional)
(If the stroganoff is runny turn the heat up to medium-high and stirs until it thickens)
Serve over miracle noodles, zucchini noodles, cauliflower rice, or cauliflower mash.
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Just made this recipe… absolutely delicious!
Will definitely be making this for years and years and years to come!
I am so glad you enjoyed it Casey!!
Have already made this recipe twice now. It is so delicious and a winner with the family.
Very easy to make this dish vegan too if need be. Just exchange sour creám and parmasan with coconut cream and then of course use vegetable broth.