Portabella Mushroom Stroganoff High Fat Ketogenic
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Coconut Oil1 large red onion, finely chopped4 cups Portabella mushrooms, sliced thick3 cups water1 heaping tbsp Osem Chicken Soup Powder3 tablespoons coconut flour1/4 cup chopped fresh parsley8 ounces dried egg noodles1/2 cup Greek YogurtSaltWhite Pepper
Cook egg noodles according to package directions, until al dente. Remove from the heat, drain, and set aside.
While egg noodles are cooking, heat the coconut oil in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Get the heat up to medium, and add Portabella Mushrooms. Cook until the mushrooms are browned and soft. Set aside half of the mushrooms in a bowl. Using the same heavy skillet, stir in water and soup powder and mix in with the mushrooms in the skillet. Bring water to a boil, and cook until the mixture has reduced by 1/3. Reduce heat back down to low, add the mushrooms and onions back into the skillet.
Remove the pan from the heat, stir in the whipping cream and the coconut flour; blending into the mushroom and onion mixture. Return skillet to the burner, and continue cooking over very a low heat, (simmer) and only until the sauce thickens. At the end, add salt and pepper to taste. Serve over cooked egg noodles with a dollop of Greek Yogurt in the middle.
Serving Size: Makes 6 servings
While egg noodles are cooking, heat the coconut oil in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Get the heat up to medium, and add Portabella Mushrooms. Cook until the mushrooms are browned and soft. Set aside half of the mushrooms in a bowl. Using the same heavy skillet, stir in water and soup powder and mix in with the mushrooms in the skillet. Bring water to a boil, and cook until the mixture has reduced by 1/3. Reduce heat back down to low, add the mushrooms and onions back into the skillet.
Remove the pan from the heat, stir in the whipping cream and the coconut flour; blending into the mushroom and onion mixture. Return skillet to the burner, and continue cooking over very a low heat, (simmer) and only until the sauce thickens. At the end, add salt and pepper to taste. Serve over cooked egg noodles with a dollop of Greek Yogurt in the middle.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 175.5
- Total Fat: 6.4 g
- Cholesterol: 8.7 mg
- Sodium: 460.8 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 5.5 g
- Protein: 8.8 g
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