Low Carb Vegetarian Mushroom Stroganoff
⏱ Prep: 5 min🍳 Cook: 20 min✅ Ready: 25 min
243
Calories
9.7g
Net Carbs
7.8g
Protein
18.5g
Fat
⏱ Prep: 5 min🔥 Cook: 20 min⏰ Ready: 25 min
This low carb friendly
How to Make It
Step 1
Melt the butter in a large pan over a low/medium heat.
Step 2
Finely chop the onion and quarter the mushrooms and add to the pan. Fry gently until softened, about 3-4 minutes.
Step 3
Mince the garlic and add to the pan to soften. Season with salt and pepper.
Step 4
Add the balsamic and mustard and stir well.
Step 5
Add the hot stock to the pan and simmer for 5 minutes, giving everything a good stir.
Step 6
While the sauce is simmering, add the cauliflower rice to a small pan with 2 teaspoons of water over a low/medium heat. Heat through for 3-4 minutes.
Step 7
Reduce the heat and stir through the sour cream and parsley, simmer gently until piping hot through.
Step 8
Serve over the cauliflower rice and top with fresh parsley.
Ingredients
- Mushrooms Raw – 3 cup, pieces or slices
- Onions – ½ small
- Parsley – 2 tbsp
- Butter – 2 tablespoon
- Cauliflower Rice – 2 cup
- Balsamic Vinegar – 1 tbsp
- Sour Cream – ¼ cup
- Mustard – 1 teaspoon
- Garlic – 1 clove
- Vegetable Stock Pot by Knorr – 0.25 cup
- Salt – ⅕ teaspoon
- Black Pepper – ⅛ tsp