This is our healthy and delicious version of Beef Stroganoff that substitutes mushrooms for beef and coconut milk for sour cream. It’s not the most photogenic dish we make, but it sure is tasty. It’s fast and easy to make in a van, too!

Serves 2-3

Ingredients:

• 12 oz. mushrooms (any of your favorites) wiped clean, trimmed and sliced
• ½ white onion, sliced
• 2 cloves garlic, minced
• 3 Tbs olive oil, divided
• 1 Tbs white truffle oil
• 1 tsp garam masala
• 2 Tbs flour
• 1 cup vegetable broth
• 1 tsp. Gravy Master or other browning sauce
• 13.5 oz. can coconut milk (use full-fat for a creamier result)
• ½ cup chopped parsley
• Salt and pepper to taste

Preparation:

Using 1 ½ Tbs olive oil, sauté the onions and garlic for 2 minutes, then add half the mushrooms and cook until golden. Remove mixture from the pan, then sauté the remainder of the mushrooms in the remaining oil. Return all the mushrooms to the pan and add the white truffle oil and garam masala. Sprinkle the mixture with the flour and cook, stirring constantly until the flour starts to brown. Then add the broth and stir until mixture is thick, hot, and bubbling.

Open the can of coconut milk, and scoop out all the thick coconut fat from the top half of the can, and add to the mushroom mixture. Stir until combined, then add the Gravy Master. This gives the Mushroom Stroganoff a rich, dark color. Add salt and pepper to taste, then stir in the parsley.

Serve over your favorite noodles, rice or even potatoes. We used egg noodles for this meal. Yum!