Portabella Mushroom Stroganoff High Fat Ketogenic
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Portabella Mushroom Stroganoff High Fat Ketogenic calories by ingredient
Introduction
A Ketogenic Diet means a zero sugar (or very low) low carb, some protein and high fat diet. This diet puts a person into "ketones" - the hormones tell the body to burn stored body fat. A Ketogenic Diet means a zero sugar (or very low) low carb, some protein and high fat diet. This diet puts a person into "ketones" - the hormones tell the body to burn stored body fat.Number of Servings: 6
Ingredients
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2 Coconut Oil
1 large red onion, finely chopped
4 cups Portabella mushrooms, sliced thick
3 cups water
1 heaping tbsp Osem Chicken Soup Powder
3 tablespoons coconut flour
1/4 cup chopped fresh parsley
8 ounces dried egg noodles
1/2 cup Greek Yogurt
Salt
White Pepper
Tips
This is a great alternative to Beef Stroganoff. You can also use Cremini Mushrooms (Button Mushrooms) but the Portabella Mushrooms make for a richer tasting soup.
To lower the carbs even further - use whole wheat noodles.
Directions
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.
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.